Forktionary

Baked Chicken Chimichangas With Green Sauce Recipe

Craving authentic Mexican flavors? These Baked Chicken Chimichangas with a vibrant green sauce will transport you straight to a taqueria! This easy recipe uses rotisserie chicken for ultimate convenience, saving you precious time. The homemade green sauce, bursting with fresh jalapeño, canned chilies, and zesty lime, is unbelievably delicious and rivals any restaurant's. Get ready for a flavor explosion in every bite!

Prep Time 20 mins
Cook Time 40 mins
Calories 872.1 kcal
Protein 73g
Rating 5.0 (1 Reviews)
Baked Chicken Chimichangas With Green Sauce 102

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Chimichangas With Green Sauce

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 ounces chopped canned green chiles
  • 1/4 cup chopped green olives
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons lime juice
  • 8 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon taco seasoning
  • 2 cups shredded rotisserie chicken
  • 8 large flour tortillas
  • non-stick cooking spray
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped green onions
  • dollops sour cream, optional

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Chicken Chimichangas With Green Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Chicken Chimichangas With Green Sauce

  1. Preheat oven to 350°F (175°C).
  2. In a blender, combine 1 (10.75 ounce) can condensed cream of chicken soup, 4 ounces chopped canned green chiles, 1/4 cup chopped green olives, 1 jalapeño pepper, seeded and minced, and 2 tablespoons lime juice.
  3. Blend until completely smooth. Pour into a small saucepan and heat over medium-low heat, stirring occasionally, while preparing the chimichangas. Keep warm.
  4. In a large bowl, mix together 8 ounces cream cheese, softened, 1 cup shredded Monterey Jack cheese, and 1 tablespoon taco seasoning until well combined.
  5. Add 2 cups shredded rotisserie chicken to the cheese mixture and gently fold to incorporate.
  6. Divide the chicken mixture evenly among 8 large flour tortillas (approximately 1/2 cup per tortilla).
  7. Fold each tortilla over the filling to create a rectangular packet. Tuck in the sides to secure the filling.
  8. Lightly spray a baking sheet with non-stick cooking spray. Arrange the chimichangas seam-side down on the prepared baking sheet.
  9. Bake for 20-25 minutes, or until the tortillas are golden brown and crispy. Watch carefully, as ovens vary.
  10. To serve, place a chimichanga on a plate and generously top with the warm green sauce.
  11. Sprinkle with 1/2 cup shredded cheddar cheese and 2 tablespoons chopped green onions.
  12. Finish with a dollop of sour cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

82 g

Sugar

22g

Fat

127g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Meat