Chicken chimichangas with white sauce are a scrumptious weekday dinner that tastes like it took a lot longer to make than it really did.
Course: Main Course
Cuisine: Mexican
Keyword: baked, cheese, cheese sauce, chimichangas, Tex-Mex, tortillas, white sauce
Ingredients
Chimichanga Ingredients
1tablespooncanola oil
2large bonelessskinless chicken breasts
1cupMonterey Jack shredded cheese
4ouncesdiced chiles
1teaspooncumin
salt and pepper to taste
6soft-taco-size flour tortillas
melted butter to brush tops
White Sauce Ingredients
1/4cupbutter
3tablespoonsflour
2cupschicken broth
1/2cupsour creamI used fat free
4ouncescream cheeseI used fat free
4ouncesgreen chilesdrained
1 to 4teaspoonshot sauceI used chipotle Tabasco
salt and pepper to taste
Instructions
Preheat the oven to 400 degrees.
In an oven-safe skillet, heat a tablespoon of canola oil over medium heat.
Add the chicken breasts and cook for about four minutes (or until you get a nice sear). Flip the breasts over and slide the skillet into the oven. Check the chicken after about 10 minutes, and remove it from the oven when it reaches an internal temperature of 165 degrees.
While the chicken is cooking, melt the butter in a saucepan over medium heat. Once it is melted, whisk in the flour and let it cook for a couple minutes.
Whisk in the broth slowly, making sure to break up clumps as you do. Once the mixture is smooth, add the rest of the sauce ingredients and let the mixture come up to a slow boil, stirring regularly to incorporate everything. Once the mixture starts to bubble, remove it from the heat.
For the chimichangas, shred the chicken and add in the shredded cheese, chiles, cumin, salt and pepper and one cup of the white sauce and stir until well combined.
Warm the tortillas in the microwave for about 30 seconds. Spoon about 2/3 cup of the chicken mixture into the center of each tortilla, and wrap them by folding in the sides and then the ends to seal them.
Place them seam side down on a baking sheet.
Brush each chimichanga with the melted butter and bake for 15 to 20 minutes or until the tops are golden brown.
Serve them with a ladle of the white sauce over top.