Chicken Chimichangas with Chunky Guacamole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 5, 2014
fresh salsa, crushed black beans and seasoned chicken as filling was good. No need to put rice in.
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Reviewed: Aug. 7, 2014
So simple and the kids loved it!
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Photo by Mattie Dueitt

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Reviewed: May 1, 2014
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 chicken in broth and seasoning and then shred) mixed up with some hot chicken broth let the chicken simmer for 20 min, then added the cilantro and some melted Velveeta with rotel folded it up in a buttered tortilla and baked (I try not to fry anything) delish. Mom used to spend a whole day in the kitchen making lots of these to freeze they were amazing and now with the time saving rotisserie chicken I can make lots to freeze and still have my day, happy panda
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Reviewed: Feb. 6, 2014
The easiest to make and freezes well too.
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Reviewed: Oct. 19, 2013
didnt use beans (dont like them) and these were the BEST chimichangas and sooo easy to make!
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