Reviewed: Nov. 8, 2008

These are the BEST chimichangas I have ever made! I was always searching for a recipe like this I could make at home and now my search is over. I didn't change a thing, they are awesome the way they are and I LOVE the sauce!! Thank you, thank you, thank you!!!

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JEN1981

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Medina, Ohio, USA
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Reviewed: Oct. 29, 2008

My family absolutly loved these! Will definitly be making these again.

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ChristineD

	Cooking Level: Intermediate Home Town: Matherville, Illinois, USA Living In: Viola, Illinois, USA
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Reviewed: Oct. 26, 2008

AMAZING! I absolutely love this recipe!! Only thing I have changed is making half the sauce and I really dont measure anything for the sauce - just throw in jalepenos to desired hotness, the can of chiles and squeeze in some lime juice. I don't fill the frying pan with oil, but just a TB or so for each chimi to make it a little crispy. Use rotisserie chicken and its quick, easy and SO good! Forgot to add the cheese once and couldnt tell the difference. Thank you SO MUCH!!

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yellowlilax


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Reviewed: Oct. 13, 2008

really good and unique flavored sauce. my family liked them a lot.

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Noelle


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Reviewed: Oct. 7, 2008

My husband and I loved this recipe. It is delicious but very filling. I will definitely make this one again.

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nicnoo


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Reviewed: Oct. 5, 2008

These were to die for. I made them exactly as the recipe. Will make them again and again.

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nearcal

	Cooking Level: Expert Living In: Menifee, California, USA
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Reviewed: Sep. 25, 2008

One of the best chimichanga recipes ever.I thought the cream cheese would be to rich,but was surprisingly delicious.I didnt add any green olives.I never fry anything,I baked them.Yummy!AAAAAAAAAAAAAAAAAAAA+++++++++++++++++++++.

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COOKNAGIN

	Cooking Level: Intermediate Living In: Walla Walla, Washington, USA
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Reviewed: Sep. 24, 2008

This recipe was a big hit with our kids.

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katherineg


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Reviewed: Sep. 21, 2008

These were good, but were missing something. Didn't make the green sauce, covered them with the "white cheese sauce" recipe from this site. Tried to make them how the Mexican place here in town, but not quite.

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Mom of 3 girls

	Cooking Level: Beginning Living In: Pittsfield, Illinois, USA
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Reviewed: Sep. 1, 2008

This was fantastic. I made this tonight, and used the recipe for 8. I added mexican rice on the side and ended up with leftovers enough for 2 whole dinners. The entire family loved it. The only change I made... instead of green olives, we used black. I took a packgage of boneless skinless chicken breasts and boiled them. Once done cooking, we shredded them with a fork and a knife. Took only a few minutes! This was fantastic and my 13 year old daughter and I had a great time making it.

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chefkim21

	Cooking Level: Intermediate Home Town: Jackson, New Jersey, USA Living In: Pinellas Park, Florida, USA
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Reviewed: Sep. 1, 2008

Really good! I didn't have taco seasoning or cream of chicken soup, which I left out completely, I made them with crean cheese and seaonings inplace of the taco seasoning, really good. The green sauce was good the way I made it too!

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LAURAGEORGE

	Cooking Level: Intermediate Home Town: Monroe, Utah, USA Living In: Eagle River, Alaska, USA
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Reviewed: Aug. 14, 2008

Wow! That's what my whole family said when we tried them. Just like a restaurant. And how easy is this... I printed the recipe and gave it to my 15 year old son to make. Next time, though, I'll probably skip the canned soup and use my own chicken broth as a base for the sauce, adding the peppers and a bit of jack cheese and sour cream to thicken it up a bit. But, I'm just prejudiced against "cream of anything" soups.

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Aeraen

	Cooking Level: Intermediate
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Reviewed: Jul. 15, 2008

These were good but too rich. I will use less cream cheese next time. I think I'm going to try baking next time like the previous reviewer since I'm not big on frying things.

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melissa_h34

	Cooking Level: Intermediate
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Reviewed: Jun. 27, 2008

YUMMY :) This was the best chicken chimichanga I have ever had, and I order chicken chimis almost every time I eat out Mexican! I cut the recipe in half to make only 4 chimis. I pretty much stuck to the recipe but I CANNOT make a recipe without adding garlic so I added 2 cloves of crushed garlic in with the chicken filling mixture and fried them in garlic olive oil. I cook everything in olive oil because it makes everything taste better! My husband absolutely LOVED it and said this was one of his favorite meals ever :)

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mamma2three

	Cooking Level: Expert
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Reviewed: Jun. 27, 2008

these were very good, i did make few changes. i added fresh cilantro to the green sauce, and to the filling i added green onion, black olives and some crushed red pepper flakes for extra kick. then i deep fried them. i did have some trouble keeping them together in the fryer, so they looked kinda funny and messy, but they were really really good. thanks for a great recipe

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mykidsmom

	Cooking Level: Intermediate Living In: Hoosick Falls, New York, USA
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Reviewed: Jun. 7, 2008

These are so good!

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Samantha

	Cooking Level: Intermediate
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Reviewed: May 12, 2008

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