Chicken Chimichangas with Green Sauce

Chicken Chimichangas with Green Sauce

253 Reviews 21 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Bobbi W.
Recipe by  Bobbi W.

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 chimichangas

Directions

  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.

Share It

Reviews (253)

Rate This Recipe
twistedsisterl
108

twistedsisterl

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.

Mismadison
96

Mismadison

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!

tribe
81

tribe

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!

More Reviews

Similar Recipes

Chicken Chimichangas with Sour Cream Sauce
(306)

Chicken Chimichangas with Sour Cream Sauce

Chicken Enchiladas with Creamy Green Chile Sauce
(200)

Chicken Enchiladas with Creamy Green Chile Sauce

Chicken, Stuffing and Green Bean Casserole
(174)

Chicken, Stuffing and Green Bean Casserole

Soy Sauce Chicken and Rice
(65)

Soy Sauce Chicken and Rice

Chicken with Green Peppers in Black Bean Sauce
(38)

Chicken with Green Peppers in Black Bean Sauce

Sicilian Lemon Chicken with Raisin-Tomato Sauce
(39)

Sicilian Lemon Chicken with Raisin-Tomato Sauce

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Chimichangas with Sour Cream Sauce

>

next recipe:

Chicken, Stuffing and Green Bean Casserole