Baked Chicken Chimichangas Recipe

A delicious baked chicken chimichangas recipe, perfect for a weeknight meal. The perfect mixture of creamy and a little spicy, with a tasty homemade green sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: Family dinner recipe, Favorite chicken dinner, Healthier chimichanga recipe, Oven-fried chicken chimichangas

Servings:

Calories: 529kcal

Equipment

blender
Large Mixing Bowl
Wooden Spoon
9x13-inch Baking Pan
Medium Saucepan
Non-stick Cooking Spray

Ingredients

21.10 ounces cream of chicken soup 2 (10.5 ounce) cans
8 ounces diced green chilies 2 (4 ounce cans), drained
5 pitted green olives
1 jalapeno pepper seeded and diced
2 Tablespoons fresh lime juice
8 ounces cream cheese 1 package
8 ounces shredded Monterey Jack cheese 1 package
1 ounce taco seasoning mix 1 package, (just use half)
3 boneless, skinless chicken breasts cooked and shredded
8 flour tortillas 10 inch
¼ cup olive oil
1 cup shredded cheddar cheese for topping
½ cup sour cream for topping
6 green onions sliced

Instructions

Preheat oven to 350 degrees F.
Pour 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 cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
Fold in the chicken and mix until well combined.
Evenly divide mixture among the 8 tortillas.
Fold each tortilla into a rectangular packet around the filling.
Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
Brush all sides of each chimichanga with a small amount of olive oil.
Bake for 15 minutes, pull pan out and turn over each chimichanga.
Bake for 15 minutes more.
Place chimichangas on a plate, and ladle the warm sauce over top.
Sprinkle with cheddar cheese, sour cream, and green onions.

Notes

You can make the chicken filled chimichangas up ahead of time and store them in the fridge and then pop them in the oven when you are ready to eat them for dinner.

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