Stir together rice, next 3 ingredients, and, if desired, chicken. Spread 1/2 cup rice mixture just below center of each tortilla. Fold bottom third up and over filling of each tortilla, just until covered. Fold left and right sides of tortillas over, and roll up. Place, seam sides down, on a lightly greased jelly-roll pan. Brush tops of tortillas with melted butter.
Bake at 400° for 15 to 18 minutes or until golden brown. Serve with desired toppings.
*1 (15-oz.) can black beans, rinsed and drained, may be substituted.
Note: For testing purposes only, we used Rice-A-Roni Express Mexican. To make ahead, prepare chimichangas as directed through Step 2; cover and chill 8 hours. Let stand at room temperature 30 minutes; bake as directed.
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My family loves these chimis! I never add chicken, and it makes a delicious, cost-effective vegetarian meal. I also leave the salsa out of the filling because my small children find it too spicy. My husband and I just add salsa at the table. Delicious with sour cream and a fresh green salad. A fun main dish for a casual gathering.
I love this recipe. It's very simple to make if you use a can of black beans (I like Whole Foods Spicy BB). I use large burrito shells and can make about 5 chimichangas. The variation of ingredients you can use is limitless. I've made them vegetarian, with shredded pork left-overs, ground beef. I can easily make this once a week.
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