Baked Chicken Chimichangas with Green Sauce

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 9×13 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

 

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21 Comments

  1. says

    I love this recipe, and I’ve shared the link with several family members.

    I 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?

  2. says

    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.

  3. Stacy Grensberg says

    These are so good! I have made them many times, and will be making them again tonight. I think I might actually double the recipe so we will have plenty of leftovers, because they are just as good reheated the next day! Thank you for this amazing recipe!!

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