Baked Chimichangas with Green Chili Cream Sauce

Mary Lou Ellis


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


☆☆☆☆☆ 0 votes

20 Min
20 Min



  • 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
  • 1/4 c
  • 2 clove
    garlic minced
  • 1 c
    or more of cheddar cheese, shredded
  • 2 Tbsp
    melted butter
  • ·
    green chile cream sauce. recipe to follow

  • 1 c
    chicken stock
  • 1 c
    half and half
  • 1/4 c
  • 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

How to Make Baked Chimichangas with Green Chili Cream Sauce


  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.

Printable Recipe Card

About Baked Chimichangas with Green Chili Cream Sauce

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

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