My 3 Monsters: Easy Chicken Chimichangas

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Easy Chicken Chimichangas

Yummy {and easy!} Chicken Chimichangas recipe at

I'm in the middle of a fun decorating project right now that I am super excited to share with you once it is finished.  That's why the blog has been heavy with food posts lately -- because even when I have unfinished DIY projects, the family still wants to eat.  Go figure!  Chicken Chimichangas has long been one of our favorite family family dinners.  In fact two of my three children ask for these every year for their birthday dinners.  I made them when we had one of Syd's friends staying with us and now she wants to come over whenever we have them, too.  I'm not trying to say that these chimichangas are THE MOST delicious family dinner you'll ever make, but everyone I have fed them to loves them.  The facts are the facts. 

Chicken Chimichangas with Green Sauce

{adapted from USA Weekend Magazine -- Nov. 2006}

For Green Sauce:
2 cans condensed cream of chicken soup
2 (4.5-oz.) cans diced green chiles
2 Tbsp. lime juice {fresh is best, but bottled works, too.}

For Chimichangas:
1 (8-oz.) package cream cheese, softened
2-3 C. shredded Monterey Jack cheese
1/2  package taco seasoning
1 lb. shredded cooked chicken {about 3 C.)
8 flour tortillas {I use soft taco-sized}
1/2-1 C. vegetable oil {for frying}
green onions, sour cream, & guacamole for serving

1.  Scoop the cream of chicken soup into a blender along with green chiles and lime juice.  Puree until smooth then pour into a saucepan and warm over medium-low heat while you prepare the chimichangas.

2.  In a large bowl, mix cream cheese, Monterey Jack cheese, and taco seasoning until well blended.  Add the chicken.  {I like to use my Kitchen Aid mixer for this.  I just plop the whole chicken breasts in there with the other stuff and it shreds and mixes everything really easily.}

3.  Evenly divide the mixture between the 8 tortillas, placing filling in center of tortilla.  Fold both sides in then roll the tortilla to make a nice little "packet".

4.  Heat the vegetable oil in a large skillet over medium to medium-high heat.  Fry a couple chimichangas at a time, seam-side down, until golden brown (about 90 seconds).  Flip with tongs and fry the other side, too.  Drain on a plate lined with paper towels.  

5.  This is where the original recipe says you're done, but in my experience the filling doesn't get warm enough with just the frying.  I place my fried chimichangas on a baking sheet and put them in a 350-degree oven for about 20 minutes to warm them up throughout.  This is just a personal preference.

6.  To serve, place a chimichanga on a plate and ladle the warm green sauce over top.  Sprinkle with green onions {which I forgot in the photo, but really make it extra good} and top with sour cream and guacamole.  We usually eat these with a side of spanish rice and refried beans to round out the meal.

Yummy {and easy!} Chicken Chimichangas recipe at
Mmmmmmmm!!  Delicioso!  What is your favorite family dinner?  You can find a few more of ours by clicking here or the Recipes tab at the top of the page.

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