These baked Crispy Chicken Chimichangas with Green Chile Sauce are simple to make and full of flavor. Tender shredded chicken is seasoned with salsa and spices, rolled into large tortillas, and oven-baked until golden and crisp. A creamy, cheesy green chile sauce finishes the dish for a satisfying meal for two.
Table of Contents
- How to make Oven Fried Chicken Chimichangas
- For the Crispy Chimichangas
- For the Green Chili Sauce
- You may also enjoy
This small-batch recipe serves two, making it perfect for a cozy lunch, date night, or intimate dinner. Serve with refried beans, Mexican rice, or tortilla chips if you like.
Although the ingredient list may seem extensive, most items are common pantry spices. You can use any leftover tortillas to make smothered burritos or taco salads.
A chimichanga is a large flour tortilla filled with seasoned shredded chicken (often with beans and cheese), rolled like a burrito, and then baked or fried until crispy. It’s commonly served topped with sour cream, guacamole, and salsa.
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How to make Oven Fried Chicken Chimichangas
For the Crispy Chimichangas
1. Place the chicken in a large saucepan and cover with water. Bring to a boil over medium heat, then reduce to medium-low, cover, and simmer for 15 minutes.
2. Drain the chicken, transfer to a cutting board, and shred with two forks. Return the shredded chicken to the saucepan.
3. Stir in the salsa, brown sugar (optional), half the can of diced green chiles (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion powder, paprika, oregano, black pepper, and liquid smoke. Cook over medium heat for 4–5 minutes to meld the flavors.
4. Preheat the oven to 400°F (200°C). Place a cooling rack on a baking sheet and spray the rack with non-stick spray.
5. Divide the chicken mixture between the two burrito-size tortillas. Top each with half of the shredded Colby Jack cheese.
6. Roll the tortillas like an envelope. Place them seam-side down on the prepared cooling rack. Generously spray the tops and bottoms with non-stick spray so they crisp evenly.
7. Bake for 10 minutes, flip, and bake another 10 minutes, until the tortillas are browned and crispy.
For the Green Chile Sauce
1. While the chimichangas bake, heat the butter and olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
2. Reduce heat to low and whisk in the chicken broth a little at a time until smooth. Add cumin, salt, and pepper, and simmer until the sauce thickens, about 3 minutes.
3. Stir in the remaining half can of green chiles, 1/4 cup shredded cheese, and the sour cream. Heat gently until the cheese melts and the sauce is smooth.
4. When the chimichangas are golden, transfer to plates, spoon the warm green chile sauce over the top, and add extra sour cream or your favorite toppings if desired.
You may also enjoy
- Shrimp Chimichanga
- Chicken and Black Bean Chimichangas
- Shrimp Enchiladas
- Pulled Pork Burritos
- Ribeye Steak Wet Burritos
Zona Cooks and Zona’s Lazy Recipes
Crispy Chicken Chimichangas with Green Chile Sauce Recipe
These baked homemade crispy chicken chimichangas are filled with seasoned shredded chicken, wrapped in large tortillas, and oven-baked until crisp. They’re finished with a creamy green chile cheese sauce for a flavorful meal for two.
Equipment
- Cooling rack
- Baker’s half sheet pan
Ingredients
For the Crispy Chimichangas:
- ½ lb boneless chicken
- ½ cup mild salsa
- 1 Tbsp brown sugar (optional)
- ½ can mild diced green chiles (reserve remaining half for sauce)
- 1 tsp chili powder
- ¼ tsp salt
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ¼ tsp dry oregano
- ¼ tsp black pepper
- 1 tsp liquid smoke
- ½ cup shredded Colby Jack cheese
- 2 burrito-size tortillas
- Non-stick cooking spray
For the Green Chile Sauce:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1½ Tbsp flour
- ⅔ cup low-sodium chicken broth
- ¼ tsp cumin
- ⅛ tsp salt
- ¼ tsp black pepper
- ¼ cup sour cream
- ½ can mild diced green chiles
- ¼ cup shredded Colby Jack cheese
Instructions
For the Crispy Chimichangas:
- Place chicken in a large saucepan, cover with water, and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Drain and shred.
- Return shredded chicken to the pan. Add salsa, brown sugar, half the green chiles, and all spices and liquid smoke. Stir and cook 4–5 minutes.
- Preheat oven to 400°F (200°C). Place a cooling rack on a baking sheet and spray with non-stick spray.
- Divide the chicken mixture between the tortillas, top with cheese, and roll tightly. Place seam-side down on the rack and spray tops with non-stick spray.
- Bake 10 minutes, flip, then bake another 10 minutes until golden and crisp.
For the Green Chile Sauce:
- Melt butter and olive oil in a medium saucepan over medium heat. Whisk in flour and cook 2 minutes.
- Lower heat and whisk in broth gradually until smooth. Add cumin, salt, and pepper; simmer until slightly thickened, about 3 minutes.
- Stir in remaining green chiles, cheese, and sour cream. Heat gently until smooth.
- When chimichangas are done, plate and spoon the warm sauce over the top. Serve with extra sour cream or preferred toppings.
Nutrition
Hi, I’m Zona House. I create straightforward, satisfying recipes meant to make home cooking enjoyable and delicious.
Cook simply, eat well, and savor every bite.
