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When I saw this recipe my first thought was what exactly is a chimichanga? Yes I know that it’s a Mexican dish but I wasn’t sure I’d actually had one before. I’m one of those people who order a combination platter every time at the local Mexican place but it always has the same things on it. When I mentioned chimichangas to my husband he was pretty stoked. Apparently he normally orders the chimichangas when we go out.
Basically a chimichanga is a deep fried burrito filled with beef or chicken and cheese. This version bakes the chimichangas instead of deep frying which is much better for me. The filling was simple and they were easy to put together. I was surprised by how crispy they got in the oven but it worked really well. The best part of this was the sauce on top.
The sauce is just a bit spicy and a lot tangy with the fresh taste of lime. It went perfectly with the chicken and tomatoes inside the chimichangas. Even my husband was impressed with this dish and this is one of his favorites at the Mexican restaurant!
Baked Chicken Chimichangas (adapted from So Tasty, So Yummy)
2 boneless, skinless chicken breasts
1 can Rotel tomatoes with chilies
2 t. cumin
1 T. Arizona Dreaming (from Penzey’s-if you don’t have this use cumin, garlic powder, and onion powder)
2 garlic cloves, minced
1 t. chili powder
4 burrito size tortillas
1 c. Mexican cheese blend, shredded
For the Deluxe Tomatillo Sauce:
1 can (15 oz) tomatillos, or 1 jar of Salsa Verde
2/3 c. chicken broth
1 t. cumin
2 t. fresh lime juice
2 garlic cloves, minced
1 can (4 oz) green chilies
1/2 jalapeno, seeded and minced
1/2 t. salt
1/2 t. black pepper
1 c. sour cream
1. Poach the chicken in 1 cup of chicken broth and 1 teaspoon of black pepper. Heat until cooked through and then shred.
2. In a small bowl combine the shredded chicken, Rotel tomatoes, spices, and cheese. Mix to combine then set aside.
3. Preheat the oven to 425 degrees. Spray a large cookie sheet with cooking spray. Place 1/4 of the chicken mixture on a burrito shell. Turn the sides in then roll up. Place seam side down on the cookie sheet. Repeat with remaining chicken and shells.
4. Spray the tops of the chimichangas with cooking spray. Bake for 20 minutes.
5. Meanwhile combine the Salsa Verde, chicken broth, cumin, lime juice, garlic, green chilies, jalapeno, salt, and pepper in a saucepan over medium high heat. Bring to a boil then reduce heat and simmer for 20 minutes.
6. Remove the sauce from heat and stir in the sour cream until smooth. Return to heat and cook for 2-3 minutes or until heated through.
7. Place a chimichanga on a place and top with tomatillo sauce. Serve with salsa and chopped cilantro.