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.
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!!
Like this Lime Chicken Chimichangas recipe?
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Original recipe posted on Oct 31, 2008. Updated edited photos on April 21, 2017.
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.
- 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
Heat olive oil in a non-stick skillet over medium heat.
Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic.
Increase the heat to medium high, add the lime juice and zest, spices and chopped jalapeño.
Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.
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.
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)
Serve with salsa, sour cream and Lime Guacamole.
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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