Recipe by Bobbi W.
"These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (10.5 ounce) cans
condensed cream of chicken soup
2 (4 ounce) cans
diced green chiles
pitted green olives
jalapeno pepper, seeded and chopped
fresh lime juice
1 (8 ounce) package
1 (8 ounce) package
shredded Monterey Jack cheese
1/2 (1 ounce) package
shredded cooked chicken meat
8 (10 inch)
1 (8 ounce) package
shredded sharp Cheddar cheese
chopped green onion
1 (8 ounce) container
This is delicious! I changed the recipe to 4 servings and made the following changes: black olives instead of green, lemon juice instead of lime juice, and 1/2 can refried beans in place of cream cheese. I made these changes because of what was in the pantry at the time. Besides we like refried beans with our chimis. (I warmed the sour cream and beans slightly in microwave to make mixing easier). I also used pepperjack cheese, which gave it a nice kick. Also after rolling them up I sprayed them with cooking oil and baked on a cookie sheet for 12 minutes in a convection oven at 350. They were nice and crispy and right before serving I poured the sauce over. Very Very Good and WILL make again. thanks for a great recipe.
I think I would search for a different sauce. The chimis themselves were ok (a little dry without sauce) but I didn't care for the sauce.
How to fry a chimichanga with NO MESS: Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees. Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and bottom.Leave the SIDE 1 & 1/2" dry. Fold the botton of the tortilla up first, then carefully fold the sides up. Roll over, making sure you keep your fingers on the bottom edge of the tortilla. Gently lay/roll the chimichanga into the hot skillet, folded side down. Fry 3-4 minutes on each side. Always use TONGS when turning your Chimi's. It's really easy and the crispy texture of the tortillas is fantastic. Best of all, NO MESS!
Pretty good but I would say to bake them!!!!!! We made 4 the way the recipe instructed and fried them. The rest we did various things - baked as is, baked with non fat spray butter, and baked with brushed oil. We could not tell a difference between the baked varities, but we preferred them over the fried in oil!!! Healthier too!
Also, as others said- too much cheese! We didn't even use 1 package of the cheese it called for. But still I would say, use only half of one bag (so use 1/4 the cheese that the recipe calls for unless you love cheese.)Would make again using these adjustments only!
WOW, this is the best recipe I've tried in a very long time. My husband, who loves chimis from a favorite Mexican restaurant said that these were definately restaurant quality. I followed the recipe as is; I used Louis Rich Grilled chicken strips and shredded them, and used whole wheat tortillas. The sauce I thought was different, but it really does compliment the chimis. So easy and delicious, and can't wait to make this again!
Yummy- sooo good!! I also sprayed with cooking spray and baked 15 minutes on each side at 350 degrees. The sauce is surprisingly perfect with the chimis. I only used 5 oz cream cheese because others had said it was too much- but I thought it could have used more- so next time I will do the whole 8 oz as the recipe says. I only made half the sauce and it was more than enough. I used black olives instead of green. Really great!
Overall this was certainly a crowd pleasing recipe!
I used a store bought rotisserie chicken, that made making this so quick and easy.
One tip I would suggest is to watch the temp of the oil. The oil should be hot enough to brown the tortilla, but not too hot so that the tortilla browns too quickly not giving the chicken and cheese mixture time to melt.
Mine browned too quickly so after I set them on a paper towel I transferred them to a cookie sheet in a warm oven. This actually worked out well for me, it allowed me to finish other dishes I was working on, and gave the cheese more time to heat up and melt. The tortilla remained crispy and delicious!
Also, I made too much…but the leftovers were easily reheated in my toaster oven. I will never be able to have “taco night” again, without making this recipe too! I look forward to making it again soon!
Thanks for posting it!
I agree with the rest of the reviewers that this is an excellent recipe. Easy to prepare and absolutely delicious. I followed the instructions to the letter except for one variation. A previous reviewer recommended adding garlic and salt to the chicken to give it more flavor. My variation is not for the fat conscious cooks, I melted a half cube of butter in a pan with about 4 finely chopped garlic cloves then tossed the mixture with the shredded chicken before adding to the cheese mixture. My wife and I agree that in our memory this is the best Chimi we have tasted.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chimichangas with Green Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 423
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make lemony chicken served with a savory mushroom sauce.
See how to make chicken breasts in a creamy dill and caper sauce.