Chicken Chimichangas
Take the time to bake your chimichangas to get a golden brown on the edges.
Ingredients
Chimichangas
- 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
Instructions
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.
Chimichangas
- 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.