Chicken Chimichangas with Chunky Guacamole

Chicken Chimichangas with Chunky Guacamole

Made  times

"Tortillas are filled with shredded chicken, black beans, salsa, and cilantro and quickly fried until golden brown. Serve with your favorite toppings including fresh, chunky guacamole."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


28 m servings 726 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 77.8g
  • 25%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine chicken, black beans, the 1/2 to 1 cup salsa, and cilantro in a large microwave safe bowl; mix well. Cover and microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. Place about 1/2 cup of the chicken mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
  2. Heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F in an extra-large skillet. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels. Serve chimichangas with Chunky Guacamole, cheese, additional salsa, and sour cream.
  3. [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes**. Rinse hands once complete.]
  4. For Chunky Guacamole: Combine tomatoes, onion, garlic, and lime juice in a medium bowl. Stir in mashed avocados until desired consistency.


  • *Tip:
  • To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 30 to 45 seconds or just until warmed.
  • **Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.


Most helpful
Most positive
Least positive

So simple and the kids loved it!

The easiest to make and freezes well too.

fresh salsa, crushed black beans and seasoned chicken as filling was good. No need to put rice in.

This is close to my moms recipe but with half the work. I did stay true to my moms a little more but used shredded rotisserie chicken seasoned with mexican seasoning (mom used to boil a whole ch...

didnt use beans (dont like them) and these were the BEST chimichangas and sooo easy to make!

Other stories that may interest you