“My family and I are HUGE Mexican food fans, but it becomes quite pricy to eat out often - not to mention all that fried food does a number on the waistline! To solve my chicken chimichanga addiction, I finally created a recipe to make at home that tastes just like the real thing from the restaurant. And even better, it's more healthy for you because the chimichanga isn't fried!! I like to serve my chimichangas with white queso, but there are other ways to serve them, i.e. enchilada red sauce. Most grocers sell this queso pre-made in the cheese section of the store. If you can't find this cheese, there are plenty of recipes online that show you how to make it at home.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken, shred and set aside.
  2. In large skillet, cook onion in butter until transparent.
  3. Add chicken, broth, salsa, chiles and all seasoning.
  4. Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most liquid is absorbed.
  5. Heat tortillas in microwave to soften them. Grease baking dish.
  6. Scoop 1/2 cup of mixture into each tortilla and fold. Place in dish seam side down. Brush lightly with extra virgin olive oil.
  7. Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.
  8. Serve with white queso. YUM! :-).

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