I love Mexican Food . . . and chimichangas are one of my favorite things on the menu. However, I hate that they are FRIED. Ugh. So, I found a yummy chimichanga recipe on AllRecipes.com and modified it so that you can BAKE these yummy chimi's and cut out the frying. They tasted amazing and even had a crunchy outer shell. A big hit in my family! I smothered mine and my husband's with the green sauce, but my kids just picked them up with their hands and ate them like a plain burrito. We will definitely be having these often!
Baked Chicken Chimichangas with Green Sauce Recipe:
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 2 (4 ounce) cans diced green chiles
- 5 pitted green olives
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons fresh lime juice
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
- 1/2 (1 ounce) package taco seasoning
- 1 pound shredded cooked chicken meat
- 8 (10 inch) flour tortillas
- 1/2 cup vegetable oil
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 cup chopped green onion
- 1 (8 ounce) container sour cream
Directions:
-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.-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more.
-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.
Want the perfect side dish to go with these babies? Check out our Slow Cooker Refried Beans!
These look delish!
ReplyDeletecraftin-on-my-door.blogspot.com
This sounds delicious! Can't wait to try...
ReplyDeleteI feel the same about chimichangas:) have to try this.
ReplyDeleteCreatingmyownbliss.com
YUM!! these look so good! thanks for sharing :)
ReplyDeleteYou have a 1/2 cup of vegetable oil listed as an ingredient, but it's not used in the instructions anywhere? What's up?
ReplyDeleteIn the third step;she says to brush all sides with the vegetable oil.
DeleteI love this recipe, and I've shared the link with several family members.
ReplyDeleteI usually have cooked, shredded chicken on-hand in my freezer, but if I don't, any idea how many pounds of raw chicken you cook to make 1 pound of shredded?
Just made these for dinner and they came out delicious! I'm only sad to say that I made half of everything of what this recipe asked for and now I'm stuck with no leftovers. :) can't wait to make more of these. So easy to put together and so yummy.
ReplyDeleteDo you mix the soup mixture into the meat and cheese mixture, or pour on top? I guess either would work? This is a wonderful idea and I am going to try it! Thanks.
ReplyDeleteI only poured it on top - it might be too hard to roll-up your burritos if everything is all "soupy". :) We hope you enjoy it!
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