1mediumJalapeno pepper, seeded and diced - for spicier leave in the seeds and vein or opt for serrano peppers.
1 1/2tspChili powder
Kosher saltto taste
2Tomatosmall, seeded and diced, divided
2 1/2cupsshredded leftover or rotisserie chickenabout 1 pound. See alternate filling variations.
115-ouncecan refried beans
610-inchflour tortillasregular or gluten-free
1-1/2cupsshredded Monterrey jack cheeseor your preferred cheese like Colby Jack, Jalapeno, or Habanero.
Green Chili sauce ingredients:
24-ouncecans green chiliesdrained & rinsed
1cupchicken brothunsalted. Use vegetable broth or water if vegan alternative
1/4cupfresh cilantro, rough chopped
Optional Garnishes & Toppings
Limessliced into wedges
Pico de Gallo fresh salsa
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.
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.