Chicken Chimichangas with Green Sauce

Chicken Chimichangas with Green Sauce

Bobbi W. 7

"These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!"

Ingredients 40 m {{adjustedServings}} servings 787 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1916 mg
  • 77%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Tips & Tricks
Chef John's Chicken and Olives

Moist, tender seared chicken finishes in a savory olive sauce.

Slow Cooker Cilantro Lime Chicken

Tender shredded chicken makes a 5-star filling for tacos and enchiladas.

Rate recipe

Your rating


Reviews 263

  1. 342 Ratings


This is delicious! I changed the recipe to 4 servings and made the following changes: black olives instead of green, lemon juice instead of lime juice, and 1/2 can refried beans in place of cream cheese. I made these changes because of what was in the pantry at the time. Besides we like refried beans with our chimis. (I warmed the sour cream and beans slightly in microwave to make mixing easier). I also used pepperjack cheese, which gave it a nice kick. Also after rolling them up I sprayed them with cooking oil and baked on a cookie sheet for 12 minutes in a convection oven at 350. They were nice and crispy and right before serving I poured the sauce over. Very Very Good and WILL make again. thanks for a great recipe.


How to fry a chimichanga with NO MESS: Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees. Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and bottom.Leave the SIDE 1 & 1/2" dry. Fold the botton of the tortilla up first, then carefully fold the sides up. Roll over, making sure you keep your fingers on the bottom edge of the tortilla. Gently lay/roll the chimichanga into the hot skillet, folded side down. Fry 3-4 minutes on each side. Always use TONGS when turning your Chimi's. It's really easy and the crispy texture of the tortillas is fantastic. Best of all, NO MESS!


Pretty good but I would say to bake them!!!!!! We made 4 the way the recipe instructed and fried them. The rest we did various things - baked as is, baked with non fat spray butter, and baked with brushed oil. We could not tell a difference between the baked varities, but we preferred them over the fried in oil!!! Healthier too! Also, as others said- too much cheese! We didn't even use 1 package of the cheese it called for. But still I would say, use only half of one bag (so use 1/4 the cheese that the recipe calls for unless you love cheese.)Would make again using these adjustments only!