Chicken Chimichangas With Sour Cream Sauce Recipes

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CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Chicken Chimichangas with Green Sauce image

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!

Provided by Bobbi W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 14

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 each pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
½ (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
½ cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Steps:

  • Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  • To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Nutrition Facts : Calories 787.3 calories, Carbohydrate 47.8 g, Cholesterol 151.8 mg, Fat 47 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 24.4 g, Sodium 1915.8 mg, Sugar 3.7 g

10-MIN MEXICAN WHITE SAUCE RECIPE



10-Min Mexican White Sauce Recipe image

Super delicious Mexican white sauce recipe to add and serve with chicken chimichangas or enchiladas.

Provided by Love Keil

Categories     EASY     Mexican     Quick &     Sauce

Time 15m

Number Of Ingredients 8

1/4 cup butter (unsalted)
3 Tablespoons flour (all-purpose variety)
2 cup chicken broth
1/2 cup sour cream
1/2 cup cream cheese
4 oz green chilies (drained)
1 teaspoon hot sauce (I use sriracha)
salt and pepper to taste

Steps:

  • Using a small sauce pan, melt 1/4 cup butter on medium heat. Add 3 Tablespoons of flour, stir and cook for about 1-2 minute.
  • 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 and use in Chicken Chimichanga Recipe. Enjoy!

Nutrition Facts : Calories 196 kcal, Carbohydrate 6 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 52 mg, Sodium 497 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRISPY CHICKEN CHIMICHANGAS WITH GREEN CHILE SAUCE



Crispy Chicken Chimichangas with Green Chile Sauce image

These baked homemade Crispy Chicken Chimichangas and Green Chile Sauce are out of this world! The chicken filling is cooked and seasoned to perfection, then stuffed inside tortilla shells, and oven baked until crispy. They are then topped with a cheesy, sour cream and green chili sauce.

Provided by Zona

Categories     Chicken-Poultry

Time 45m

Number Of Ingredients 26

1 Tablespoon olive oil
1 Tablespoon butter
1 1/2 Tablespoons flour
2/3 cup low sodium chicken broth
1/4 teaspoon cumin
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sour cream
1/2 can mild diced green chiles
1/4 cup shredded Colby Jack cheese
1/2 lb boneless chicken
1/2 cup mild salsa
1 Tablespoon brown sugar (optional - adds sweetness)
1/2 can mild diced green chiles (the other half of a 4 ounce can is used in the sauce)
1 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dry oregano
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1/2 cup shredded Colby Jack cheese
2 burrito size tortillas
Non-stick cooking spray

Steps:

  • Place the chicken in a large sauce pan over medium heat.
  • Cover the chicken with water and bring to a boil.
  • When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
  • Drain the water from the pan and move the chicken to a cutting board.
  • Shred the chicken with two forks then place back inside the sauce pan.
  • Add the salsa, brown sugar, ½ can green chiles (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion, powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.
  • Cook on medium heat for about 5 minutes.
  • Preheat the oven to 400 degrees F (200 C).
  • Add a cooling rack to a baking sheet and spray the rack with non-stick spray. Click for a cooling rack and for a baking sheet.
  • Place half of the chicken mixture into each burrito tortilla.
  • Top the chicken mixture with 1/2 cup shredded cheese, divided evenly between the burritos.
  • Roll up the tortillas like an envelope.
  • With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
  • Spray the tops of the chimichangas generously with non-stick spray.
  • Bake for 10 minutes and then flip them over.
  • Continue baking for another 10 minutes.
  • While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
  • Whisk in the flour, stirring constantly, and cook about 2 minutes.
  • Turn the heat to low and whisk in the broth a little at a time.
  • Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
  • Stir in the other ½ of the canned green chiles, ¼ cup shredded cheese, and the sour cream.
  • When the chimichangas are done baking, transfer them to dinner plates and top with the green chili sauce and extra sour cream or other toppings if desired.

Nutrition Facts : Calories 1166 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 59 grams fat, Fiber 13 grams fiber, Protein 68 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 2538 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY



Creamy Chicken Chimichanga Recipe by Tasty image

Here's what you need: onion, garlic, bell pepper, jalapeño, salt, pepper, rotisserie chicken, corn, cumin, paprika, cream cheese, flour tortillas, cheese blend, oil, sour cream, pico de gallo

Provided by Hector Gomez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups rotisserie chicken, shredded
1 cup corn
1 teaspoon cumin
1 teaspoon paprika
8 oz cream cheese
6 flour tortillas
2 cups cheese blend
oil, for frying
sour cream, for serving
pico de gallo, for serving

Steps:

  • Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
  • Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
  • Remove chicken from the heat and place in a large mixing bowl.
  • Add in cream cheese and mix until chicken becomes creamy.
  • Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
  • Preheat oil to 325ºF (170ºC).
  • Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
  • Top with sour cream and pico de gallo.
  • Enjoy!

Nutrition Facts : Calories 712 calories, Carbohydrate 38 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE



Chicken Chimichangas with Sour Cream Sauce image

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

Provided by SSTRAWDER

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 21

2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
1 (7 ounce) can chopped green chilies, divided
½ cup diced onion
3 large cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
1 cube chicken bouillon
½ cup sour cream
salt and pepper to taste
oil for frying
8 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese

Steps:

  • Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
  • Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 cups cooked chicken (, chopped or shredded)
1 can refried beans
1/2 cup salsa (, your favorite kind)
1 teaspoon cumin
1/2 teaspoon dried oregano leaves (, crushed)
1 teaspoon chili powder
1 cup shredded cheese (, cheddar or Mexican blend)
2 green onions (, chopped)
3 Tablespoons oil ((vegetable or canola oil))
6 large flour tortillas
Salsa, sour cream and guacamole (, optional)

Steps:

  • Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
  • Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling and roll up like a burrito.
  • For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
  • For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
  • Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN CHIMICHANGAS RECIPE



Chicken Chimichangas Recipe image

Learn how to assemble and prepare delicious Chicken Chimichangas. These chimichangas are crisp on the outside with flavorful toppings and a meaty center full of tasty shredded chicken.

Provided by Becky Hardin

Categories     Main Course

Time 27m

Number Of Ingredients 18

Vegetable oil for frying
½ cup yellow onion (diced)
½ cup red bell pepper (diced)
2 cloves garlic (minced)
½ cup tomato sauce
½ cup low-sodium chicken broth
¼ cup salsa
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon crushed pepper flakes
Salt & pepper (to taste)
2 tablespoon sour cream (plus more for topping)
3 ½ cups cooked shredded chicken
½ cup frozen corn
6 burrito size flour tortillas
1 ¾ cups refried beans
1 ½ cups shredded Mexican cheese blend
Avocado (sour cream, salsa, cilantro, cotija cheese, and/or queso for serving (optional))

Steps:

  • Heat 2 tsp oil in a large skillet set over medium-high heat. Add onion and bell pepper and saute 3-4 minutes, until golden and tender. Add garlic and saute 30 seconds, until fragrant.
  • Add in tomato sauce, chicken broth, salsa, cumin, paprika, cayenne, salt and pepper to taste. Bring to a low boil, then reduce heat and simmer for 5-6 minutes, stirring frequently until sauce has thickened and reduced by half. Taste and adjust seasonings, if necessary. Stir in sour cream, chicken, and corn; mix well and remove from heat, then allow to cool slightly.
  • Spread a heaping ¼ cup refried beans onto the center of each tortilla, then top with ½ cup of the chicken mixture. Flatten the filling into rectangle shape with the back of a spoon, then top with 3 tablespoons shredded cheese. Fold the bottom of the tortilla snugly over the filling, then fold in the sides. Roll the chimichanga up to the top edge, forming a tight cylinder, and secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
  • Fill a pot or heavy skillet with about 1-inch of cooking oil and heat over medium-high heat to 365 degrees F. Place two chimichangas flap side down in the hot oil and cook 1-2 minutes of each side until golden brown.
  • Remove and drain on paper towels, and remove toothpicks. Repeat frying with remaining chimichangas.
  • Serve warm topped with sour cream, avocado, salsa, cilantro, cotija cheese and/or queso sauce.

Nutrition Facts : Calories 419 kcal, Carbohydrate 31 g, Protein 34 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 1108 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving

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HOMEMADE CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
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