Crispy Chicken Chimichangas with Green Chile Sauce

These baked homemade Crispy Chicken Chimichangas and Green Chile Sauce are out of this world! The chicken filling is cooked and seasoned to perfection, then stuffed inside tortilla shells, and oven baked until crispy. They are then topped with a cheesy, sour cream and green chili sauce.

This small batch recipe serves 2 and makes a great romantic lunch, dinner, or date night meal.

This dish goes great served with a side of refried beans, Mexican rice, or tortilla chips.

The ingredient list may look long but you probably have most of the herbs and spices already in your pantry.

Use the rest of the burrito tortillas to make Smothered Wet Burritos or Taco Salads in Edible Bowls.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Oven Fried Chicken Chimichangas

For the Crispy Chimichangas

Place the chicken in a large saucepan over medium heat.

Cover the chicken with water and bring to a boil.

When a boil is reached, lower the heat to medium-low, cover the pan, and simmer for 15 minutes.

Drain the water from the pan and move the chicken to a cutting board.

Shred the chicken with two forks then place back inside the saucepan.

Add the salsa, brown sugar, ½ can green chilies (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.

Cook on medium heat for about 5 minutes.

Preheat the oven to 400 degrees F.

Add a cooling rack to a baking sheet and spray the rack with non-stick spray. Click for a cooling rack and for a baking sheet.

Place half of the chicken mixture into each burrito tortilla.

Top the chicken mixture with shredded cheese, divided evenly between the burritos.

Roll up the tortillas like an envelope.

With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.

Spray the tops of the chimichangas generously with non-stick spray.

Bake for 10 minutes and then flip them over.

Continue baking for another 10 minutes.

For the Green Chili Sauce

While the chimichangas are cooking, melt the butter and olive oil in a medium saucepan over medium heat.

Whisk in the flour, stirring constantly, and cook for about 2 minutes.

Turn the heat to low and whisk in the broth a little at a time.

Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.

Stir in the other ½ of the canned green chilies, ¼ cup shredded cheese, and the sour cream.

When the crispy chicken chimichangas are done baking, transfer them to dinner plates and top with the green chili sauce and extra sour cream or other toppings if desired.

You may also enjoy

• Shrimp Chimichanga
• Chicken and Black Bean Chimichangas
• Shrimp Enchiladas
• Wet Burritos
• Pulled Pork Burrito
• Ribeye Steak Wet Burritos

Crispy Chicken Chimichangas with Green Chile Sauce Recipe

Zona House

These baked homemade Crispy Chicken Chimichangas and Green Chile Sauce are out of this world! The chicken filling is cooked and seasoned to perfection, then stuffed inside tortilla shells, and oven baked until crispy. They are then topped with a cheesy, sour cream and green chili sauce.

4.38 from 86 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Chicken-Poultry

Cuisine American

Servings 2

Calories 764 kcal

Equipment

• Cooling Rack
• Baker's Half Sheet Pan

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

For the Crispy Chimichangas:

• ▢ ½ lb boneless chicken
• ▢ ½ cup mild salsa
• ▢ 1 Tablespoon brown sugar (optional - adds sweetness)
• ▢ ½ can mild diced green chiles (the other half of a 4 ounce can is used in the sauce)
• ▢ 1 teaspoon chili powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon paprika
• ▢ ¼ teaspoon dry oregano
• ▢ ¼ teaspoon black pepper
• ▢ 1 teaspoon liquid smoke
• ▢ ½ cup shredded Colby Jack cheese
• ▢ 2 burrito size tortillas
• ▢ Non-stick cooking spray

For the Green Chile Sauce:

• ▢ 1 Tablespoon olive oil
• ▢ 1 Tablespoon butter
• ▢ 1 ½ Tablespoons flour
• ▢ ⅔ cup low sodium chicken broth
• ▢ ¼ teaspoon cumin
• ▢ ⅛ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup sour cream
• ▢ ½ can mild diced green chiles
• ▢ ¼ cup shredded Colby Jack cheese

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Instructions

 

For the Crispy Chimichangas:

• Place the chicken in a large sauce pan over medium heat.
• Cover the chicken with water and bring to a boil.
• When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
• Drain the water from the pan and move the chicken to a cutting board.
• Shred the chicken with two forks then place back inside the sauce pan.
• Add the salsa, brown sugar, ½ can green chiles (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion, powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.
• Cook on medium heat for about 5 minutes.
• Preheat the oven to 400 degrees F (200 C).
• Add a cooling rack to a baking sheet and spray the rack with non-stick spray.
• Place half of the chicken mixture into each burrito tortilla.
• Top the chicken mixture with ½ cup shredded cheese, divided evenly between the burritos.
• Roll up the tortillas like an envelope.
• With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
• Spray the tops of the chimichangas generously with non-stick spray.
• Bake for 10 minutes and then flip them over.
• Continue baking for another 10 minutes.

For the Green Chile Sauce:

• While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
• Whisk in the flour, stirring constantly, and cook about 2 minutes.
• Turn the heat to low and whisk in the broth a little at a time.
• Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
• Stir in the other ½ of the canned green chiles, ¼ cup shredded cheese, and the sour cream.
• When the chimichangas are done baking, transfer them to dinner plates and top with the green chili sauce and extra sour cream or other toppings if desired.

Video

Nutrition

Serving: 1Calories: 764kcalCarbohydrates: 50gProtein: 45gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 152mgSodium: 1840mgPotassium: 907mgFiber: 4gSugar: 12gVitamin A: 1629IUVitamin C: 3mgCalcium: 510mgIron: 5mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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