For the Crispy Chimichangas:
  • 1/2 lb boneless chicken
  • 1/2 cup mild salsa
  • 1 1/2 Tablespoons brown sugar
  • 1/2 can mild diced green chilies (the other half of a 4 ounce can is used in the sauce)
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry oregano
  • 1/4 teaspoon black pepper
  • 1 teaspoon liquid smoke
  • 1 cup shredded Colby Jack cheese
  • 2 burrito size tortillas
  • Non-stick cooking spray
For the Green Chili Sauce:
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 1/2 Tablespoons flour
  • 1 cup low sodium chicken broth
  • 1/4 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sour cream
  • 1/2 can mild diced green chilies
  • 1/4 cup shredded Colby Jack cheese


For the Crispy Chimichangas:
  1. Place the chicken in a large sauce pan over medium heat.
  2. Cover the chicken with water and bring to a boil.
  3. When a boil is reached, lower the heat to medium low, cover the pan, and simmer for 15 minutes.
  4. Drain the water from the pan and move the chicken to a cutting board.
  5. Shred the chicken with two forks then place back inside the sauce pan.
  6. Add the salsa, brown sugar, ½ can green chilies (reserve the rest for the sauce), chili powder, salt, cumin, garlic powder, onion, powder, paprika, oregano, black pepper, and liquid smoke. Stir to combine.
  7. Cook on medium heat for about 5 minutes.
  8. Preheat the oven to 400 degrees F (200 C).
  9. 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.
  10. Place half of the chicken mixture into each burrito tortilla.
  11. Top the chicken mixture with shredded cheese, divided evenly between the burritos.
  12. Roll up the tortillas like an envelope.
  13. With the seam side up (the bottoms) spray generously with non-stick spray and then place them seam side down on the cooling rack.
  14. Spray the tops of the chimichangas generously with non-stick spray.
  15. Bake for 10 minutes and then flip them over.
  16. Continue baking for another 10 minutes.
For the Green Chili Sauce:
  1. While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
  2. Whisk in the flour, stirring constantly, and cook about 2 minutes.
  3. Turn the heat to low and whisk in the broth a little at a time.
  4. Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
  5. Stir in the other ½ of the canned green chilies, ¼ cup shredded cheese, and the sour cream.
  6. 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.
Recipe source: zonacooks