Southwest Chicken Chimichangas

Name: Southwest Chicken Chimichangas
Yield: 10, 10 chimichangas
Ingredients: 1 cup sour cream; 1 tsp cumin; ½ tsp garlic powder; ½ tsp kosher salt; 1 ½ tsp chili powder; 4 oz can diced green chiles; 1 large chicken breast shredded ((about 1 cup)); 1 cup rice (cooked (I used brown instant rice)); 1 ½ Tbsp Lime Juice (fresh or bottled (or more to preference)); 2 tsp dry cilantro ((or 2-4 Tbsp fresh to preference)); 2 to 4 Tbsp green onion (sliced); ½ can black beans (rinsed*); ½ can corn (drained*); ½ can olives sliced ((or one small can of already prepared sliced olives)*); 1 to 2 avocados (diced into small cubes); 1 cup shredded cheese ((I use colby jack, but any mexican blend would be fantastic)); 1 (10) pack soft taco size flour tortillas ( (or 6 or so burrito size flour tortillas))

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By: Dessertnowdinnerlater (via Dessertnowdinnerlater)

Last Updated: Mar 1, 2026

Yields: 10, 10 chimichangas

Instructions

Boil chicken breast 15 minutes or until juices run clear. Chop or shred. Set aside.
Cook rice & add lime juice, cilantro, chili powder, cumin, garlic powder, salt & green onion.
Add all cans to rice mixture. Add shredded chicken. Keep warm.
Line up your items to fill your chimichangas: bowl of filling, sour cream, shredded cheese, & warm tortillas.