Ingredients
Scale
- White sauce:
- 2 Tbsp butter
- 1 1/2 Tbsp flour
- 1 cup chicken broth
- 1/4 cup sour cream
- 2 oz cream cheese, cut into cubes
- 1/2 of a 4 oz can of green chilies
- 1 cup shredded Monterey jack cheese
- 1/2 tsp cumin
- For the chimichangas:
- 3 cups of cooked and diced or shredded chicken
- 6 medium flour tortillas
- 4 Tbsp butter, melted
- shredded lettuce and salsa for garnish
Instructions
- Preheat to 400 degrees.
- Slowly whisk in the chicken broth a little at a time. Once all of the the chicken broth is added, bring it to a boil.
- Add in sour cream, cream cheese, green chillies, Monterey jack cheese, and cumin. Whisk until well combined. Add salt and pepper to taste.
- Now make the chimichanga filling by mixing the white sauce with the chicken. Place 1/2 cup of the chicken mixture on center of each tortilla. Fold the sides, then the bottom side up, to cover the filling, roll over to create chimichangas. Place on a baking sheet.
- Brush each chimichangas with the melted butter and bake at 400 degrees for 15-20 minutes or until golden color.
- To serve, top with shredded lettuce and salsa. Serves 6.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Baked
- Cuisine: Mexican
