Main Dish, Mexican Food, Recipes

Baked Chicken Chimichangas with Green Sauce

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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 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


-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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  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. says

    Do 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.

  4. 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!!

  5. jessica says

    How many calories are in these and per serving would it be? They look yummy! I’m making them tonight thanks for the recipe!!!!

    • Cyd says

      Just click on the MAGIC button under the picture on the post and then click on Nutrition. It will give you all the nutritional information you will need. This is our new sister site – It’s a great recipe sharing community. Stop by and check it out! -The Six Sisters

    • Cyd says

      Should be about the same. Just watch it closely toward the end of your cooking time unless you shorten it a little bit.

  6. Gino says

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  8. Elizabeth Frazier says

    Has anyone thought about adding 1 to 2 TBS. of creamy peanut butter to
    mixture of green sauce. or even a 1/2 can of Tomatillo to mixture.

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