Lime Chicken Chimichangas with Lime Guacamole

Lime Chicken Chimichangas with Lime Guacamole. The chicken takes on great lime flavour which goes well with the peppers, onions and cheese. It all gets wrapped in a crispy fried tortilla shell and served with homemade guacamole and salsa.

Lime Chicken Chimichangas with Lime Guacamole

These Lime Chicken Chimichangas have been a family favourite at our house for years. Spouse started making them years ago and now the kids want them all the time. They help out with the preparation of the Lime Guacamole which you can find here.

The kids also help chopping the veggies for the fresh tomato salsa found here. 

Smaller versions of these make excellent game day or party food served with the guacamole as a dip. This is the perfect thing to serve for upcoming Cinco de Mayo as well!!

Lime Chicken Chimichangas with Lime Guacamole

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Original  recipe posted on Oct 31, 2008. Updated edited photos  on April 21, 2017. 

Deboned chicken breasts for Oven Fried Chicken Nuggets.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
 

Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

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Lime Chicken Chimichangas with Lime Guacamole

Yield: 6 large chimichangas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Lime Chicken Chimichangas with Lime Guacamole - lime flavoured chicken with peppers onions and cheese, all wrapped in a crispy fried tortilla shell and served with homemade guacamole and salsa.

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Ingredients

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• 3 large boneless skinless chicken breasts cut strips
• 3 tbsp olive oil
• 2 cloves finely chopped garlic
• 1 small red onion, chopped
• 1 large red pepper cut thin strips
• 1 tsp cumin
• 1 tbsp chilli powder
• Zest of one lime, finely grated
• Juice of one lime
• ½ jalapeño pepper, finely minced (optional or adjust to taste)
• Salt and pepper to season
• 8 ounces of Monterey Jack cheese, cut in 6 , four inch strips (or any cheese you prefer)
• 6 large 10 inch flour tortillas
• Canola oil for deep frying

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic.
3. Increase the heat to medium high, add the lime juice and zest, spices and chopped jalapeño.
4. Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.
5. Place the cheese strips in the center of the tortillas, add some red pepper strips and then the sautéed chicken mixture. Bring two opposite sides of the tortilla toward the centre (they don’t need to meet) Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.
6. Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. (See note for alternative frying method)
7. Serve with salsa, sour cream and Lime Guacamole.

Notes

You can also shallow fry these in canola oil a nonstick pan. Just cover the bottom of the pan with oil and fry over medium low heat turning the chimichangas on all sides as they brown. Be sure to start with the set side down.

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Nutrition Information

Yield

6

Serving Size

g
Amount Per Serving Calories 502Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 85mgSodium 569mgCarbohydrates 33gFiber 3gSugar 2gProtein 33g

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.