I'm not very good at making things look pretty so mine came out sort of silly looking but the recipe was delicious!! I didn't change anything.

I baked them as one reviewer suggested...delicious!!! Thanks for this recipie - it's a keeper!

These are a family favorite! I have been making them for several years and they always turn out fantastic. I usually grill the chicken, which adds a nice smoky note to the background. I definately recommend this!

Very good! We did not make the topping and the rice needed to be cooked longer (about 30 minutes) but this is one of our favorites. A good idea is to make the chicken and rice the night before and then put it together in no time. We also bake it to make it healthier. Has become a standard in our house.

So yummy. One of my favorite things to cook. Great comfort food.

I loved this recipe! To save time I used salsa and sour cream rather than make the topping, but when I have more time I will definitely try the topping in the recipe. My extremely picky 14 year old son loved this as well. This one is a keeper!! Thanks for a great recipe!

Missing something but everyone like it. I'll make it again and try to add a little something.

Very good! I omitted the olives and the topping, using the advice of another viewer (with salsa and sour cream). I also used the enchilada sauce recipe from this site as well. That was good. Overall they were very tasty. Word of advice: Rolling can be difficult! Make sure that the tortillas are hot before/during rolling so they don't crack!

These were good. I smothered them with the Verde sauce from the "Authentic Enchiladas Verdes" recipe from this site. The flavors blended together really well. The Guac was AWESOME!

These were very tasty. I only had the taco sized tortillas, but it still worked out. I added 2 Tblspn of chile powerd and 1/2 tsp of cumin to the shredded chicken, as I thought it was going to be a bit bland. I tried a couple reader's suggestions and baked some of them. Maybe they would've tasted good had I not already ate one that was fried - they can't compare! My suggestion: fry them, enjoy your dinner, and work out the next day :)

These chimichangas were soooo good! I made a red mole sauce to top them with and added the cheese and sour cream on top of the mole....Great comfort food!!

These were good, but nothing special. I can't find an enchilada sauce I love, maybe that's part of the problem.

These were pretty good, but I made sure to bake the chimichangas instead of frying and I didn't put nearly as much cheese as recommended. I was very happy with the results though.

i forgot to look at recipe while cooking, lol, but i satueed chicken in oil with greenpeppers and onions, seasoned it with cumin, onion powder, garlic powder, and pepper. add zatarans jumbalaya rice mix, water on back of package, black beans rinsed and drained, mccormick enchilada sauce seasoning packet, 1 1/2 cups of water, and a can of enchilada sauce. i rolled them up with refried bean/cheesy tortillas, drizzled evoo and loaded them with cheese on top. cooked for 15 min on 350, served with homade quac, pace salsa, and sour cream. they had just enough of a kick but not to much to ruin the taste, and thats a compliment from me since i hate spicy foods. thanks for the orignal recipe though, i just like mine better. i'll try yours one day ;)

Made these for the family last night. Everyone loved them and thought they were a great alternative to the boring taco's and burittos! Chimis are not regular fare in Australia - but it didnt take too much to convince my family - they love mexican food. I took some of the revies on board and baked mine in the oven rather than frying. Also omitted the olives - I love them, my family hates them. majority rules! Thanks for a nice change in the menu.

Both my husband and I liked the recipe, but my daughter didn't care for it. The rice I had to add more broth to and a added a 10 oz can of red chili sauce instead of enchilada sauce. It is a time consuming recipe so be prepared. Thanks for the great recipe!