Chicken Chimichangas are one of my favorite’s that I order from our local Mexican restaurant. They are so flavorful and I love the mixture of cheese and chicken. I came across a recipe, which I heavily adapted to fit my food allergy, and also the recipe I found was more a crock pot meal, I made it into non crock pot meal. It was a much lighter version of what you would get in a traditional mexican restaurant. It was pretty good!
Ingredients:
2 boneless chicken breast
4 ounces green chilies
1 teaspoon of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
4 tortilla shells
1 cup shredded Mexican cheese
8 ounces salsa verde
1 cup sour cream
Directions:
- Pre-heat oven to 425 degrees.
- Bring a medium saucepan to a boil, place in chicken breast and boil for about 10 minutes. Once done and cooked through, shred the chicken.
- Add the cumin, onion powder, garlic, and the chiles to the shredded chicken. Mix well.
- Add the cheese, mixing well again.
- Spray a large baking dish with cooking spray.
- Fill each tortilla with the chicken mixture, roll the tortilla up, tucking in the ends, and place seam side down, repeat for next three tortillas. Spray the tops and sides of the filled tortillas with cooking spray. Bake for 20 minutes.
- In a small saucepan, combine the salsa verde and sour cream. Mix well and cook over medium heat until warmed.
- Serve the chimichanges with the salsa verde mixture over top.
Enjoy!
Adapted from The Cookaholic Wife
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