Best Baked Chimichangas With Green Chili Cream Sauce Recipes

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

CRISPY CHICKEN CHIMICHANGAS WITH GREEN CHILE SAUCE

Steps:

• Place the chicken in a large sauce pan over medium heat.
• Cover the chicken with water and bring to a boil.
• When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
• Drain the water from the pan and move the chicken to a cutting board.
• Shred the chicken with two forks then place back inside the sauce pan.
• Add the salsa, brown sugar, ½ can green chiles (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion, powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.
• Cook on medium heat for about 5 minutes.
• Preheat the oven to 400 degrees F (200 C).
• Add a cooling rack to a baking sheet and spray the rack with non-stick spray. Click for a cooling rack and for a baking sheet.
• Place half of the chicken mixture into each burrito tortilla.
• Top the chicken mixture with 1/2 cup shredded cheese, divided evenly between the burritos.
• Roll up the tortillas like an envelope.
• With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
• Spray the tops of the chimichangas generously with non-stick spray.
• Bake for 10 minutes and then flip them over.
• Continue baking for another 10 minutes.
• While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
• Whisk in the flour, stirring constantly, and cook about 2 minutes.
• Turn the heat to low and whisk in the broth a little at a time.
• Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
• Stir in the other ½ of the canned green chiles, ¼ cup shredded cheese, and the sour cream.
• When the chimichangas are done baking, transfer them to dinner plates and top with the green chili sauce and extra sour cream or other toppings if desired.

BAKED GREEN CHILE CHIMICHANGAS

Steps:

• Spray a 9 x 13-inch baking dish with nonstick cooking spray.
• In a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them for 3 - 5 minutes, stirring occasionally, until they soften. (Note: If you are using meat, add that now too, and brown it with the onions.) Preheat the oven to 375 degrees.
• Add the quinoa to the skillet, stirring to coat it, and then add the tomato sauce, beans, and chilies or salsa verde. Bring it to a low boil, reduce the heat, and simmer it for 5 minutes, then add the tomatoes. Simmer the mixture for 10 more minutes, stirring occasionally.
• Remove the mixture from the heat, and spoon equal amounts into the center of each tortilla. Top it with a handful of cheese. Fold the tortillas burrito style (first fold in the ends, then roll it up), and lay them seam-side down in the baking dish. (At this point, you can bake them or refrigerate them for up to 12 hours.)
• Bake the chimichangas for 15 - 20 minutes until they are lightly browned and heated through. Serve with a scoop of extra salsa, if desired.

BAKED CHIMICHANGAS WITH GREEN CHILI CREAM SAUCE

Steps:

• 1. Make the filling: Heat oil in a large skillet and add chopped onions. Sauté 5 minutes over med heat. Add chicken, tomatoes, garlic, spices and water. Simmer for a few more minutes until most of the liquid is gone.
• 2. Place cheese in middle of tortilla and then top with about 1/2 cup of chicken mixture. Fold edges and then roll up. Place seam side down in a lightly greased baking dish.
• 3. Brush each chimichanga with melted butter. Place in a preheated 400 degree oven and bake for 20 minutes or until lightly browned.
• 4. Prepare sauce. While chimichangas are baking, in a small saucepan heat stock. Mix flour and half and half until well blended. Stir into stock and simmer until thickened. Stir in chilies, lemon and lime juice and salt and pepper. Top chimichangas with sauce when serving and add avocado slices and chopped tomatoes as garnish.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees.
• 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. Fold each tortilla into a rectanglular packet around the filling.
• Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
• Sprinkle with Cheddar cheese and green onions.
• Finish with a dollop of sour cream.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Pour 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 cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
• Fold in the chicken and mix until well combined.
• Evenly divide mixture among the 8 tortillas.
• Fold each tortilla into a rectangular packet around the filling.
• Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
• Brush all sides of each chimichanga with a small amount of olive oil.
• Bake for 15 minutes, pull pan out and turn over each chimichanga.
• Bake for 15 minutes more.
• Place chimichangas on a plate, and ladle the warm sauce over top.
• Sprinkle with cheddar cheese, sour cream, and green onions.

CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE

Steps:

• Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
• Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.