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Chicken Chimichangas With Green Sauce

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“My daughter fixes these for her 6 kids. She needed something quick and easy. They are so big that she cuts them into 2 pieces especially for the younger kids.”

Ingredients Nutrition


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

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