Monday, May 12, 2014

Baked Chicken Chimichangas

This was one of the best make yourself mexican recipe that I have tried yet! They were so great and I can't wait to make them again. The green sauce was good, but they were fabulous even without the sauce (which was the high calorie part of the recipe)... I also made the refried bean recipe that they suggested with this recipe and that turned out fabulous as well! That will be posted tomorrow. Seriously, making this again - for sure!! The hubs ate three of them and then panicked when he found out how many calories three chimigangas were, even when they are baked. That didn't work out so well for him when he was in the middle of a weight loss competition! So, enjoy - in moderation if you are watching your calories! :)

Baked Chicken Chimichangas
(recipe found on

2 (10.5 ounces) cans condensed cream of chicken soup (or cream of everything soup mix)
2 (4 ounces) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounces) package cream cheese
1 (8 ounces) package shredded monterey jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup olive oil
1 (8 ounces) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounces) container sour cream

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 (I actually got 10). Fold each tortilla into a rectangular packet around the filling. Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. Top with cheddar cheese, green onion and sour cream, as desired.

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