Baked Chicken Chimichangas with Green Sauce

I absolutely love chimichangas, but I hate that they are fried!  I set out to make a delicious chimichanga that was baked and this recipe turned out perfect!  Even though they are baked, they have a nice crunchy outer shell.  I smothered mine and my husband’s with the green sauce, but my kids picked them up with their hands and ate them plain!

Serves: 8

Baked Chicken Chimichangas with Green Sauce

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 (4 ounce) cans diced green chiles (drained)
  • 5 pitted green olives
  • 1 jalapeno pepper (seeded and diced)
  • 2 Tablespoons fresh lime juice
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 1 (1 ounce) package taco seasoning mix (just use half)
  • 1 pound cooked chicken (shredded)
  • 8 (10 inch) flour tortillas
  • 1/4 cup olive oil
  • 1 cup shredded cheddar cheese (for topping)
  • 1/2 cup sour cream (for topping)
  • 1 cup diced green onions (for topping)


  1. Preheat oven to 350 degrees F.
  2. Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
  3. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  4. In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
  5. Fold in the chicken and mix until well combined.
  6. Evenly divide mixture among the 8 tortillas.
  7. Fold each tortilla into a rectangular packet around the filling.
  8. Place all chimichangas in a 9x13-inch glass baking pan, sprayed with nonstick cooking spray.
  9. Brush all sides of each chimichanga with a small amount of olive oil.
  10. Bake for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more.
  11. Place chimichangas on a plate, and ladle the warm sauce over top. Sprinkle with cheddar cheese, sour cream and green onions.
Cuisine: Mexican | Recipe Type: Main Dish





Print Friendly, PDF & Email

Comment on this Recipe

20 Responses to “Baked Chicken Chimichangas with Green Sauce”

  1. Stacy Grensberg
    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!!

Leave a Comment