Baked Chicken Chimichangas with Creamy Green Onion and Cilantro Sauce

Baked Chicken Chimichangas
with Creamy Green Onion and Cilantro Sauce

My friend Sarah shared this recipe with me. I modified it a little to work with ingredients I always have on hand. We have made them several times now and they are now a favorite. They are good with either white or wheat flour tortillas and they freeze really well. I put them in the kids’ lunches and they are defrosted by lunchtime.

Baked Chicken Chimichangas with Creamy Green Onion and Cilantro Sauce
 
Author: 
Recipe type: Main Dish
Cuisine: Chicken
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 boneless skinless chicken breasts (or 3 cups cooked shredded chicken)
  • 1 tsp ground cumin
  • 1 cup (8 oz) shredded Colby Jack Cheese
  • 1 can (14.5 oz) diced tomatoes with chilies, undrained
  • Green Onion-Cilantro Sauce (see below)
  • Salt
  • 16 (8 inch) Flour Tortillas
Green Onion - Cilantro Sauce
  • 1 cup plain yogurt
  • 1 cup sour cream
  • ⅔ cup chopped Green Onions
  • ⅔ cup lightly packed fresh cilantro
  • Salt to taste (1/8 tsp to ¼ tsp)
Instructions
Poach chicken breasts:
  1. Bring a medium pot of water to a boil. (You can add chicken bouillon and salt to add more flavor) When water reaches a boil, add chicken breasts and simmer for minutes.
  2. Remove from heat, cover pot and let sit for 15 minutes or until center is no longer pink; cool and shred chicken.
Filling
  1. Place chicken in a large bowl and sprinkle with cumin and salt; add cheese and diced tomatoes and stir to combine.
  2. Spoon about ½ cup chicken mixture down center of each tortilla.
  3. Fold bottom of tortilla up over filling, then fold sides over filling.
  4. Brush each chimichanga lightly with olive oil, coating all around.
  5. Place on a lightly greased baking sheet.
  6. Bake at 400 degrees for 12-15 minutes or until tortillas are crisp and slightly golden.
Green Onion – Cilantro Sauce
  1. Combine all ingredients in food processor or blender: process until smooth.
  2. Serve over chimichangas.
Tips
  1. I put each chimichanga in it's own snack size baggie before placing them in a gallon size freezer back to make packing lunches easier.
  2. I have filled ice cube trays with the sauce and am hoping I will be able to pop them into a freezer back when they are done. I'd like to be able to put one cube in a small tupperware and have it defrost in time for the kids' lunches. I'll update and let you know if it worked well.