Creamy Chicken Cheese Chimichangas With Green Chile Sauce Recipes

CRISPY CHICKEN CHIMICHANGAS WITH GREEN CHILE SAUCE

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.

CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
• Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
• Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
• To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Pour 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 cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
• Fold in the chicken and mix until well combined.
• Evenly divide mixture among the 8 tortillas.
• Fold each tortilla into a rectangular packet around the filling.
• Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
• Brush all sides of each chimichanga with a small amount of olive oil.
• Bake for 15 minutes, pull pan out and turn over each chimichanga.
• Bake for 15 minutes more.
• Place chimichangas on a plate, and ladle the warm sauce over top.
• Sprinkle with cheddar cheese, sour cream, and green onions.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees.
• 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 rectanglular packet around the filling.
• Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• 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.