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a crispy chicken chimi topped with white sauce and green onions.

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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Chicken-Poultry
Cuisine American
Servings 2
Calories 764 kcal

Equipment

Ingredients

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

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 1/2 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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