Best 6 Chicken Chimichangas With Green Sauce Recipes

CHICKEN CHIMICHANGAS

Steps:

• Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
• Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling and roll up like a burrito.
• For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
• For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
• Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño, 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 the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
• Fold in the chicken.
• Evenly divide mixture among the 8 tortillas.
• Fold each tortilla into a rectangular packet around the filling.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Fry 4 chimichangas at a time until golden brown then drain on a plate lined with paper towels.
• To serve, place a chimichanga on a plate, and ladle the warm sauce over top.
• Sprinkle with Cheddar cheese and green onions.
• Finish with a dollop of sour cream.

CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
• Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
• Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
• To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• 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.