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Baked Chimichangas with Chile Verde Sauce

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Baked Chimichangas with Chile Verde Sauce is a lighter version of the traditional fried ones. Packed full of flavor and without the greasy oil.
Course Dinner, lunch
Cuisine Mexican, tex-mex
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 servings
Calories 362
Author Ronda Eagle | Kitchen Dreaming

Equipment

  • Oven
  • Non-stick skillet
  • Blender or food processor optional

Ingredients

For the Chicken Chimichangas

  • 2 tablespoons Butter unsalted
  • 1 medium Onion , diced
  • 3 cloves Garlic , minced
  • 1 medium Jalapeno pepper , seeded and diced - for spicier leave in the seeds and vein or opt for serrano peppers.
  • 1 1/2 tsp Chili powder
  • 1/2 tsp Ground cumin
  • pinch Cinnamon
  • Kosher salt to taste
  • 2 Tomato small, seeded and diced, divided
  • 2 1/2 cups shredded leftover or rotisserie chicken about 1 pound. See alternate filling variations.
  • 2 tbsp cilantro fresh, chopped
  • 1/4 cup sour cream
  • 1 15-ounce can refried beans
  • 6 10-inch flour tortillas regular or gluten-free
  • 1-1/2 cups shredded Monterrey jack cheese or your preferred cheese like Colby Jack, Jalapeno, or Habanero.

Green Chili sauce ingredients:

  • 1 tsp vegetable oil
  • 1/2 cup onion , diced
  • 1/2 tsp garlic , minced
  • 1/8 tsp chili powder
  • 1/8 tsp cumin
  • 1/8 tsp sugar
  • salt to taste
  • 2 4-ounce cans green chilies drained & rinsed
  • 1 cup chicken broth unsalted. Use vegetable broth or water if vegan alternative
  • 1/4 cup fresh cilantro , rough chopped

Optional Garnishes & Toppings

  • Lettuce shredded
  • Sour cream
  • Tomatoes diced
  • Cilantro fresh, chopped
  • Limes sliced into wedges
  • Guacamole
  • Pico de Gallo fresh salsa

Instructions

Chimichanga Filling

  • Preheat the oven to 450° F.
    Melt the butter in a skillet; add the onion, garlic, and jalapeno, and cook until soft, about 3 minutes. Add the spices and toast for about 30 seconds.
    Add the tomato and cilantro and cook an additional 2 minutes. Stir in the chicken and 1/4 cup of sour cream and warm through.
    Remove from the heat and cool slightly.
  • Spray a rimmed baking sheet with non-stick cooking spray.
    Spread 2 tablespoons of 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 sides and from the end closest to you, tuck and roll the chimichanga up until the end flap of the tortilla is under the chimichanga. P
  • Put the chimichangas seam-side down on the baking sheet; brush the tops with melted butter.
    Bake 15 to 20 minutes or until you reach your desired golden-brown color.

Green Chile Sauce

  • While the chimichangas are in the oven, prepare the chile Verde sauce.
    Saute the onion and garlic in a skillet with vegetable oil. Add the spices and cook for about 30 seconds.
  • Next, stir in the chopped green chiles and cook for another 2 minutes. Add 1 cup chicken broth and simmer until thickened. Carefully pour into a blender along with the cilantro and puree the sauce.
  • Serve on top of baked chimichangas with other optional garnishes.

Notes

FAQs

Can Chimicahnagas be frozen?

Absolutely! You can opt to freeze after the rolling step or after the baking step. Either would be fine.

How do I reheat baked chimichangas?

In the microwave, cook at half power in 1-minute intervals until you reach your desired temperature.
In the oven, cover with foil and bake 10 to 15 minutes. Then uncover and bake another 5 to crisp up.
In the air fryer, set the air fryer to 350 degrees F and cook for about 9 minutes or until heated through.

 

Can baked chimichangas be made ahead?

If you are making them ahead to freeze, yes.
 
Otherwise, no, the tortilla shell would become soggy over time. It's best to make the components ahead of time and then roll just before baking. 

What should I serve with Chimichangas?

When I think of chimichangas, I immediately think the perfect sides are Mexican rice and refried beans. Of course, you could also serve this with a side of pico de Gallo fresh salsa on shredded lettuce like a Mexican salad and fresh guacamole. Another flavorful and popular side dish is Mexican Street Corn (called elote) which includes the flavor profiles from the tangy fresh lime, cojita cheese, cilantro, and spices.

Chimichanga Recipe Variations

  • Beef - Try shredded beef in place of the chicken.
  • Vegetarian _ Try bean & cheese by heating shredded cheese into refried beans and heat until combined.
  • Vegan - Swap out the chicken for vegan meat and dairy products. Use vegetable broth in place of the chicken broth.
  • Gluten-free - Swap out the flour tortillas for gluten-free tortillas or make gluten-free tortillas.