Chicken Chimichangas

Chicken chimichangas with white sauce are a scrumptious weekday dinner that tastes like it took a lot longer to make than it really did.

Chicken Chimichangas

Take the time to bake your chimichangas to get a golden brown on the edges.
5 from 1 vote
Course Main Course
Cuisine Tex-Mex
Servings 6



  • 24 oz canned chicken, drained
  • 1 cup Monterey Jack Cheese, shredded
  • 4 oz mild chiles diced
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1 cup Mexican White Sauce, plus more for serving (recipe below)
  • flour tortillas
  • butter for brushing
  • salsa for serving

Mexican White Sauce

  • 1/4 cup butter unsalted
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 4 oz can of green chilies, drained
  • 1 tsp hot sauce
  • salt and pepper to taste


White Sauce

  • Using a small sauce pan, melt 1/4 cup butter on medium heat. Add 3 tbsp of flour, stir and cook for about 1-2 minutes.
  • Slowly whisk in a small amount of chicken broth, whisk until there are no lumps then whisk in the rest of the chicken broth. Bring it to a boil.
  • Into the same pan add 1/2 cup sour cream, 1/2 cup cream cheese, 4 oz. green chillies, 1 teaspoon hot sauce, salt and pepper to taste.
  • After it starts boiling turn off the heat.


  • Preheat the oven to 400F.
  • Warm tortillas on top of the stove for few seconds, it will make them soft and flexible.
  • In a mixing bowl combine chicken, ground cumin, cheese, chillies, Mexican White Sauce, salt and pepper. Give it a good mix.
  • Place 1/2 cup of the chicken mixture on center of each tortilla. Fold the sides, then the bottom side up, to cover the filling, roll over to create chimichangas.
  • Brush each chimichangas with butter and bake for 15-20 minutes or until golden color. Serve with additional white sauce and salsa.

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