Reviewed: Nov. 3, 2009

This was great. As we all do...I customized to taste and what I had avail. I used taco sauce rather than enchilada since that is what I had. Best mexican rice I have ever made. Used less chicken and more beans and rice instead. Also baked at 400 rather than fry. At the end I put a little slice of queso quesadilla cheese on each chimi. and cooked for maybe 5 minutes more to allow the cheese to melt. Absolutely wonderful!

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jersey7301

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Reviewed: Oct. 6, 2009

My kids and husband ate this all up! I did bake unstead of frying, though. Thanks for the great recipe!

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Marina

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Reviewed: Sep. 26, 2009

This is the first recipe I have gotten off here that I was not impressed with. I consider myself a fantastic cook, but something went wrong with this. Rice - followed directions and turned out under cooked and dry. To make them more restaurant style, suggest using larger then 12" tortilla shells so you can put more chicken in them. Had much higher expections when I started.

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Jen

Cooking Level: Expert

Home Town: Petoskey, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 24, 2009

At my house we like anything Mexican or Fried so this was a Delicous PoW to the toungue when we tasted it! We love things spicy so 2 heat it up I simply poured on the Tomatillo Salsa-Yummy in my Tummy!

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Watta-Wifey

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Reviewed: Jul. 17, 2009

This chimichanga is as good as any restaurant version I've ever enjoyed (and there have been quite a few). I used left over mexican rice in the filling, placed the rolled tortillas in a greased 9x13 casserole/cake pan, brushed them with melted butter, and baked them in the oven at 350 until they were golden brown. I topped them with guacamole and sour cream (instead of making the topping) and they were awesome. I will absolutely make them again. Thank you!!!

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: May 6, 2009

These don't have very much flavor as a stand-alone chimi. I didn't make the topping but maybe it's needed to make these tasty.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 28, 2009

Very good. I only filled them with the rice and chicken mix. put the olives on top and server the beans on the side topped with cheese.

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paisleybutterfly

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

Really good. Would prefer to have more flavor inside, but it is a great mild flavor for children. My three year old and my three year old niece devoured them.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Apr. 3, 2009

These were ok. Since others made comments about them being bland, I added some garlic powder to the rice mixture and simmered the chicken in taco seasoning. I still found them to be rather bland. Still, they were not as difficult to make as some said. Just make sure you tuck the ends in and fry them on med high. I used tongs to turn them to make sure that little flap didn't open up.

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therinoa

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Reviewed: Mar. 25, 2009

They were good and easy to make but were very bland. I also baked them instead of frying them as posted by other reviewers b/c I don't like greasy foods. I think the next time I make this, I will add taco seasoning to my chicken.

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newmanclan3

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Reviewed: Mar. 8, 2009

These were so delicious. My boyfriend even said that they were better than the chimis at our favorite Mexican restaurant! I baked them at 400 degrees for 25 minutes instead of frying for easier cleanup. They freeze well also. I just reheat them at 350 degrees for about 30-35 minutes, until heated through. They are even still crispy!

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sjsholar

Cooking Level: Intermediate

Home Town: Wallace, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 22, 2009

The flavor was great, and the filling was very plentiful! I gave 4 stars because the directions were not that clear for a beginner. It says to divide a few ingredients, but never instructs what to do with them once they're halved.

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Feb. 9, 2009

Very good. We skipped some ingredients, like olives, that we don't like but these were just a little extra special than regular burritos.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 7, 2009

This was fabulous and extremely easy to make! As with other reviewers I baked the Chimichangas at 400 degrees instead of frying it. I also opted to do the highly rated guacamole recipe on this site instead of the avocado mix above. Will definitely make again!

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Omar H.

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Reviewed: Jan. 30, 2009

These were ok. They were kind of bland for my taste. I think if the chicken was cooked with some spices that would help. I might try again spicing the chicken up.

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BarbB

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

This was great! I changed a few things...I used black beans instead of refried beans and I did the rice on the side instead of inside the chimichanga. I cooked the onions and bell peppers with the chicken,and after I fried them I melted monterey jack on top and had guacamole on the side.I will definitly be making again!

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SFS77

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Very easy. Rice was a little bland so I added salt. Used rotisserie chicken and black beans. Also added sauteed onions, green peppers and cilantro. Brushed with canola oil and baked in the oven at 400 degrees for 20 min. as others suggested. Family loved them.

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Chris

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Lorenzo, California, USA

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Reviewed: Jan. 3, 2009

I loved these! I cooked them in my deep fryer and they turned out beautifully. The only thing I did different is use 2 cans of chicken instead of cooking the chicken myself and instead of cheddar I topped with crumbled queso fresco. I also used my own mexican rice recipe.

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