Baked Chicken Chimichangas with Green Sauce

Now you can enjoy restaurant-style Baked Chicken Chimichangas with Green Sauce at home. Baked instead of fried, these chimichangas stuffed with a cheesy chicken filling will be your favorite.

baked chimichangas with green sauce filled with chicken and cheese
We are always trying to look for a good recipe, and if we can add a healthier twist without sacrificing any flavor, then that’s a win for everyone.
Chicken chimichangas are usually deep fried. We made this chimichangas recipe a little healthier by baking them instead of frying and we loved the result.

 

baked chimichangas vs fried chimichangas

We have found that baking these chicken chimichangas over frying is the way to go.

They are a lot healthier because they are not cooking in a deep fryer filled with vegetable oil. And we promise you will not miss the oil.

With no oil spattering all over the kitchen, the cleanup is a breeze. And we love that there is no heavy grease scent looming through your home for days.

Chimichangas that are deep fried have a crispy coating. But the way that we bake these chimichangas leaves them with a crunchy, crispy shell you will love.

what is a chimichanga?

Chimichangas are basically a deep-fried burrito. The fillings in a chimichanga can vary depending on your location.

Chimichangas are thought to have originated in Arizona and are very popular in the southwestern part of the United States.

Most fillings in the United States consist of meat, rice, beans, and cheese. They are topped off with sour cream, guacamole, cheese, a variation of sauces, and onions.

You can often eat a chimichanga with your hands since the filling is enclosed. But if you like it covered in sauce and toppings, you may want to use a fork.

baked chimichanga with chicken and cheese

quick tips for Chicken Chimichangas

  • Use a rotisserie chicken if you are short on time. The taste is great and all you have to do is shred the meat.
  • You can make the chimichangas ahead of time and keep in the fridge until ready to bake. Then make the green sauce while they are baking.
  • Any prepping and cutting you can do ahead of time will make these so easy to throw together. It’s a great meal for a busy weeknight.

how to make baked chimichangas with green sauce

  1. Heat your oven to 350 degrees so that it can heat up while you assemble the chimichangas.
  2. In a blender combine the cream of chicken soup, green chiles, olives, jalapeno, and lime juice. Puree until smooth and then heat in a saucepan over medium-low heat.
  3. In a large mixing bowl combine the cream cheese, Monterey Jack cheese, and 1/2 of the taco seasoning packet until well blended. Then fold the chicken into this mixture.
  4. Evenly divide this filling among the 8 tortillas. Fold the tortilla around this filling into a little packet.
  5. Place all of the chimichangas in a glass 9 x 13 inch pan that has been lightly sprayed with non stick cooking spray. Gently brush a small amount of olive oil on all sides of each chimichanga.
  6. Bake for 15 minutes, and then turn over and bake for another 15 minutes.  Place on a plate and ladle the green sauce over each chimichanga. Top off with cheese, sour cream, and green onions.
Even though these chimichangas are baked, they have a nice crunchy outer shell.  We smothered ours with the green sauce, but my kids picked them up with their hands and ate them plain!
chicken chimichanga with green sauce, onions and sour cream

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more Mexican dishes to enjoy:

Serves: 8

Baked Chicken Chimichangas with Green Sauce

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 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)
  • 3 boneless skinless chicken breasts (cooked and 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)
  • 6 green onions (sliced)

Instructions

  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 9 x 13 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.
  11. Bake for 15 minutes more.
  12. Place chimichangas on a plate, and ladle the warm sauce over top.
  13. Sprinkle with cheddar cheese, sour cream, and green onions.
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How to make chimichangas in the oven

 

 

 

 

 

 

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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!!

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