Reviewed: May 7, 2012

So delicious. Just very filling. My husband and I could barely finish 1 chimichanga between the 2 of us. Next time I'll use light cream cheese.

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Reviewer:

ittakesadream

Reviewed: May 5, 2012

This is super easy to make and tastes really good.

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Reviewer:

Pessimist01

Cooking Level: Expert

Home Town: Azle, Texas, USA

Living In: Lead, South Dakota, USA

Reviewed: Apr. 29, 2012

We loved these! We baked them (without any oil) at 350 for 15 minutes each side. Perfect! We didn't have olives or jalapeno, so I just made the sauce without them. It still turned out great. We will add this to our dinner rotation.

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Reviewer:

jamierose78

Reviewed: Apr. 23, 2012

Wonderful! I cooked mine on a griddle with spay oil and they turned out perfect. I did heat the filling first. Perfect!!!!

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Reviewer:

Jill

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

Reviewed: Apr. 15, 2012

The sauce was 5 stars, but felt the flavor of the chimichangas only rated a 3-1/2. I baked them for 10 - 12 minutes at 450 degrees, with no oil added, and the texture was great. Nice and crispy. Very easy to prepare and freeze ahead. simply put the portions of sauce in separate containers from the chimichangas and put the whole thing in the freezer.

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Reviewer:

MANDT2

Cooking Level: Expert

Reviewed: Mar. 5, 2012

I made recipe as written and ended up burning the chimis - I may try baking them next time, or just lowering the oil heat. I found the sauce a tad salty, as canned soup tends to be, so I'll have to check for a low sodium option, and perhaps skip the olives. I would call these restaurant quality taste, even when burnt! You could cut down on the shredded cheese a bit, and recipe doesn't call for softened cream cheese (maybe it's assumed?), but it's hard to mix without being softened.

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

Very easy to make! Great blend of flavors!

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Reviewer:

Stephaie

Reviewed: Feb. 29, 2012

Made this recipe against my better judgement.... don't mix cream cheese with mexican... I only used half the recommended amount but still flavorless... even after throwing in cayenne and bottled hot sauce.

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Reviewer:

springhurst

Home Town: Potomac, Maryland, USA

Reviewed: Feb. 26, 2012

We all loved these chimichangas! I used black beans in place of chicken, to make one for my vegetarian daughter and that could easily be done for the whole recipe if desired. Other than that, I followed the recipe, using slightly less cheese than called for. I baked them at 350 for 15 minutes per side, as other reviewers suggested and they were wonderful. We will be having these again soon! My husband LOVED the green sauce! Easy to prepare too!

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Jan. 30, 2012

This was sooo yummy. I halved the recipe and used black sliced olives(6 oz can). I did not pured the olives with the rest of the liquids, however. I didn't have taco seasoning, so used a Santa Fe spice I had in my rack. I really reduced the amount of cheese. I added a handful in with the cream cheese and just sprinkled a little over the chimis at the end. There is so much cheesyness with the cream cheese, that a little cheese goes a long way. I used mexican taco cheese for my cheese. We loved it and it was a very simple dish to fix. Oh, I also baked instead of fried...sprayed with Pam and cooked for 10 minutes on one side, flipped, sprayed the other side and baked for an additional 10 minutes. They were not as crispy as deep fried, but crispy enough and I enjoyed them more than if they had been fried in oil.

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