Baked Chimichangas with Green Chili Cream Sauce

Mary Lou Ellis

By
@calicak2k

I saw this recipe on a 2015 Southwest Cooking calendar. I tweaked it a little bit to avoid using prepared salsa. It is really good and reheats well. I serve this with a salad and Mexican rice! Enjoy


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

FOR THE CHIMICHANGAS

4
flour tortillias
2 c
cooked chicken, shredded
1/2 c
chopped fresh tomatos
1
onion, chopped
oil for sauteing
2 tsp
chili powder
1/2 tsp
ground cumin
1/2 tsp
oragano
1/4 c
water
2 clove
garlic minced
1 c
or more of cheddar cheese, shredded
2 Tbsp
melted butter
green chile cream sauce. recipe to follow

GREEN CHILI CREAM SAUCE

1 c
chicken stock
1 c
half and half
1/4 c
flour
1 Tbsp
lemon jiuce
1 Tbsp
lime juice
1 can(s)
green chilies 4 oz
salt and pepper to taste
sliced avacado and chopped tomato for garnish

Directions Step-By-Step

1
Make the filling: Heat oil in a large skillet and add chopped onions. Sauté 5 minutes over med heat. Add chicken, tomatoes, garlic, spices and water. Simmer for a few more minutes until most of the liquid is gone.
2
Place cheese in middle of tortilla and then top with about 1/2 cup of chicken mixture. Fold edges and then roll up. Place seam side down in a lightly greased baking dish.
3
Brush each chimichanga with melted butter. Place in a preheated 400 degree oven and bake for 20 minutes or until lightly browned.
4
Prepare sauce. While chimichangas are baking, in a small saucepan heat stock. Mix flour and half and half until well blended. Stir into stock and simmer until thickened. Stir in chilies, lemon and lime juice and salt and pepper. Top chimichangas with sauce when serving and add avocado slices and chopped tomatoes as garnish.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican