In my children’s cooking classes I teach each week we made some delicious Creamy Chicken Chimichangas and I knew I needed to share this recipe with you. It’s not every day you make a homemade chimichangas but when you do, it’s something special! The crispy, flaky tortilla filled with a creamy, slightly spicy, cheesy, chicken and white bean filling. Garnish with your favorite toppings and you have a dinner your family will go nuts over. You can bake these chimichangas instead of fry if you want to save a few calories. If not, use my favorite IN HOME FRYER to get the perfect, golden crunch.
It’s actually pretty simple to make if you use rotisserie or pre cooked chicken. If you don’t have that, just throw the chicken into the slow cooker for a few hours, shred and use in this recipe.
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Ingredients
- 3 cups cooked and shredded chicken
- 1 8 oz. cream cheese, softened
- 1/3 cup sour cream
- ½ cup salsa
- 1 ½ cups colby jack cheese shredded
- 2 Tbs. lime juice
- 2 Tbs. green onions sliced
- 1 can white beans drained
- Salt & pepper
- 1 tsp. taco seasoning
- 1 pkg. flour or corn tortillas
- Melted butter for baking
- Oil for frying
- Toppings:
- Sour Cream
- Shredded Lettuce
- Salsa
- Guacamole
Instructions
- Preheat the oven to 350 degrees. Microwave cream cheese and sour cream in a large bowl for 1 minute, or until cream cheese is softened. Remove from the microwave and mix with a whisk until smooth. Add the lime juice, salsa, drained white beans, taco seasoning, cheese, salt, pepper, etc. Mix well until everything is combined. Add the shredded chicken and fold into the mixture. Don't over mix so that you still have decent sized pieces of chicken in the mixture.
- Heat a frying pan full of oil to medium-high heat. Or, turn the oven to 400 degrees if you are baking the chimichangas.
- Put a 1/4-1/3 cup of the mixture in a flour tortilla. Fold up the burrito nice and tight. If it doesn't close tight, seal the folded over piece with a little water and press firmly to close.
- Once the oil is hot and ready to fry, place the chimichanga in the oil and fry on both sides until golden brown and warmed through. Remove from the oil and let drain on a plate covered in paper towels and let rest until ready to serve. Continue to fry the remaining burritos. Garnish with your favorite toppings.
- If you want to bake the chimichangas, spray the bottom of a cookie sheet with non stick cooking spray. Place the folded and filled burritos onto the pan. Melt a stick of butter and with a pastry brush, brush all sides of the burritos with the butter. Bake at 400 degrees for 15-20 minutes, or until golden and crispy. Serve with favorite toppings once out of the oven.
