Chicken Chimichangas with Fresh Salsa and Mexican Red Rice

Shatteringly crisp, oven-friendly chimichangas stuffed with juicy spiced chicken, served with bright fresh salsa and fluffy tomato-tinted rice.

Ingredients

• 2 cups cooked chicken, shredded (about 1 lb / 450g cooked; rotisserie is great)
• 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
• 1 (15 oz / 425g) can black beans, drained and rinsed
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced (pantry staple)
• 2 tsp ground cumin (pantry staple)
• 2 tsp chili powder (pantry staple)
• 1 tsp smoked paprika (optional but excellent; pantry staple)
• 1/2 tsp dried oregano (pantry staple)
• 3/4 tsp kosher salt, plus more to taste (pantry staple)
• 1/2 tsp black pepper (pantry staple)
• 2 tbsp tomato paste (pantry staple)
• 1/3 cup water
• 8 large flour tortillas (10-inch / burrito size)
• 3–4 tbsp neutral oil (for brushing) + extra for the pan (pantry staple)
• 4 medium ripe tomatoes, diced
• 1/2 small onion, finely diced
• 1 jalapeño, finely diced (remove seeds for mild)
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• 1/2 tsp kosher salt, or to taste (pantry staple)
• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear
• 2 tbsp neutral oil (pantry staple)
• 1/2 small onion, finely diced
• 2 garlic cloves, minced (pantry staple)
• 2 tbsp tomato paste (pantry staple)
• 3 cups chicken stock (or water + 2 tsp bouillon; pantry staple)
• 1/2 tsp ground cumin (pantry staple)
• 1/2 tsp kosher salt, plus more to taste (pantry staple)

Method

• 1

  Step 1: Heat the oven & set up for crisping

  Preheat oven to **220°C / 425°F**. Place a rack on a baking sheet (best for airflow and maximum crunch). If you don’t have a rack, line the tray with foil and lightly oil it.

• 2

  Step 2: Make the chimichanga filling (juicy, not dry)

  Heat **1 tbsp oil** in a skillet over medium-high heat. Add **onion** and cook until softened and lightly golden, **3–4 minutes**. Add **garlic** and stir until fragrant, **20 seconds**.

• 3

  Step 3: Mix the fresh salsa

  In a bowl, combine **tomatoes, onion, jalapeño, cilantro, lime juice, salt**. Let sit while you cook so it gets juicy and cohesive.

• 4

  Step 4: Toast the rice (the authentic restaurant trick)

  In a saucepan with a tight-fitting lid, heat **2 tbsp oil** over medium heat. Add rinsed, well-drained **rice** and stir constantly until it turns lightly golden and smells nutty, **5–7 minutes**. (You’ll see a mix of white and pale golden grains—perfect.)

• 5

  Step 5: Build the red rice base

  Add **onion** to the rice and cook **2 minutes**. Add **garlic** and cook **20 seconds**. Stir in **tomato paste** and cook **1 minute** to remove the raw taste.

• 6

  Step 6: Simmer the rice

  Add **chicken stock, cumin, salt**. Stir once, scrape the bottom, then bring to a simmer. Cover with lid, reduce heat to **low**, and cook **15 minutes**.

• 7

  Step 7: Assemble the chimichangas

  Warm tortillas briefly (microwave 15–20 seconds or dry skillet) so they’re flexible. Place a tortilla seam-side facing you. Add about **1/2 cup filling** slightly off-center, top with a small handful of **cheese**. Fold in the sides, then roll up tightly like a burrito.

• 8

  Step 8: Brush & bake until shatter-crisp

  Place chimichangas seam-side down on the rack/tray. Brush all over with **oil** (don’t skimp—this is what makes them crisp). Bake **18–22 minutes**, flipping at the **12-minute** mark, until deeply golden and crisp.

• 9

  Step 9: Serve

  Plate with **Mexican red rice** and spoon over **fresh salsa** (or serve salsa on the side so the chimichangas stay crisp).

Tips

• **Frying option (most authentic crunch):** Heat **1 inch oil** in a skillet to **175°C / 350°F**. Fry seam-side down first, turning until golden, **2–3 minutes total**. Drain on a rack, lightly salt immediately.
• **Keep chimichangas from splitting:** Warm tortillas and roll firmly; place seam-side down to “glue” shut as they bake.
• **Make-ahead:** Filling can be made **up to 3 days** ahead. Assemble just before baking for best crispness.
• **Rice success tip:** Rinse rice and toast it—this keeps grains separate and gives that restaurant-style flavor.
• **Serving ideas (pantry-friendly):** A squeeze of lime and a pinch of salt over the salsa right before serving makes it pop; hot sauce is excellent if you have it.

Nutrition (per serving, estimate)