Chicken/Poultry

Crispy Chicken Chimichangas with Green Chili Sauce Recipe for Two

These baked homemade Crispy Chicken Chimichangas and Green Chili Sauce are out of this world!

Crispy Chicken Chimichangas topped with Cheesy Green Chili Sauce

 

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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.

 

How to make Crispy Chicken Chimichangas with Green Chili Sauce:

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.

shredding chicken with two forks for chimichangas

 

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.

shredded chicken, salsa, brown sugar, spices, and liquid smoke in a sauce pan

 

Cook on medium heat for about 5 minutes.

shredded chicken, salsa, brown sugar, spices, and liquid smoke mixed together and cooking in a sauce pan

 

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. Click here for a cooling rack and here for a baking sheet.

 

Place half of the chicken mixture into each burrito tortilla.

chicken chimi mixture on a burrito size tortilla

 

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

chicken chimi mixture topped with cheese on a burrito size tortilla

 

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.

chimichanga folded seam side up sprayed with non-stick spray

 

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 sauce pan over medium heat.

 

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

butter, olive oil, and flour whisked together in a sauce pan

 

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.

cheesy green chili sauce cooking in a sauce pan

 

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.

 

 

Crispy Chicken Chimichangas with Green Chili Sauce Recipe for Two

 

 

 

Yield: 2 servings

Crispy Chicken Chimichangas with Green Chili Sauce

These baked homemade Crispy Chicken Chimichangas and Green Chili 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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

For the Crispy Chimichangas:

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

For the Green Chili Sauce:

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 1/2 Tablespoons flour
  • 1 cup low sodium chicken broth
  • 1/4 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sour cream
  • 1/2 can mild diced green chilies
  • 1/4 cup shredded Colby Jack cheese

Instructions

For the Crispy Chimichangas:

  1. Place the chicken in a large sauce pan over medium heat.
  2. Cover the chicken with water and bring to a boil.
  3. When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
  4. Drain the water from the pan and move the chicken to a cutting board.
  5. Shred the chicken with two forks then place back inside the sauce pan.
  6. 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.
  7. Cook on medium heat for about 5 minutes.
  8. Preheat the oven to 400 degrees F (200 C).
  9. 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.
  10. Place half of the chicken mixture into each burrito tortilla.
  11. Top the chicken mixture with shredded cheese, divided evenly between the burritos.
  12. Roll up the tortillas like an envelope.
  13. With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
  14. Spray the tops of the chimichangas generously with non-stick spray.
  15. Bake for 10 minutes and then flip them over.
  16. Continue baking for another 10 minutes.

For the Green Chili Sauce:

  1. While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
  2. Whisk in the flour, stirring constantly, and cook about 2 minutes.
  3. Turn the heat to low and whisk in the broth a little at a time.
  4. Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
  5. Stir in the other ½ of the canned green chilies, ¼ cup shredded cheese, and the sour cream.
  6. 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.

Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 950 Saturated Fat: 26g Cholesterol: 180mg Sodium: 2587mg Carbohydrates: 65g Fiber: 8g Sugar: 20g Protein: 53g

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3 Comments

  • Reply
    Food Lover
    April 4, 2018 at 3:56 am

    Looks nice!! WIll try. Thank you for sharing!!

  • Reply
    Niki
    April 29, 2018 at 7:42 pm

    These were amazing!

    • Reply
      Zona
      April 30, 2018 at 7:06 am

      So happy you enjoyed them! Thanks Niki 🙂

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