Best chi-chi’s Chicken chimichangga with wite sauce
Crispy baked chimichangas stuffed with seasoned chicken, green chiles, and Monterey Jack, then drenched in a creamy, mild green-chile white sauce. A classic Chi-Chi’s-style Tex-Mex comfort dinner that’s golden, cozy, and totally craveable.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 chimichangas
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Ingredients
2 large boneless skinless chicken breasts
1 tablespoon canola oil
1 cup shredded Monterey Jack cheese
4 ounces diced green chiles, drained
1 teaspoon ground cumin
Salt and pepper to taste
6 soft-taco-size flour tortillas
Melted butter for brushing
White sauce:
1/4 cup butter
3 tablespoons flour
2 cups chicken broth
1/2 cup sour cream
4 ounces cream cheese
4 ounces green chiles, drained
1–4 teaspoons hot sauce (optional)
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Heat canola oil in an oven-safe skillet over medium heat. Sear chicken breasts 4 minutes per side, then bake until internal temp reaches 165°F, about 10 minutes.
2. Make the white sauce: melt 1/4 cup butter in a saucepan. Whisk in flour and cook 2 minutes. Slowly add chicken broth, whisking to keep it smooth.
3. Stir in sour cream, cream cheese, green chiles, hot sauce (if using), salt, and pepper. Simmer until bubbly and thickened, then remove from heat.
4. Shred cooked chicken. Mix with Monterey Jack, diced green chiles, cumin, salt, pepper, and 1 cup of the white sauce.
5. Warm tortillas in the microwave for 30 seconds so they roll easily.
6. Spoon about 2/3 cup filling into each tortilla. Fold in sides and roll tightly. Place seam-side down on a greased baking sheet.
7. Brush tops with melted butter. Bake 20–25 minutes until golden and crisp, flipping halfway. Drizzle with remaining white sauce and serve hot.
Notes
For extra crisp chimichangas, place the baking sheet in the oven while it preheats, then add the rolled tortillas to the hot pan. Don’t overfill or they’ll split. Leftovers reheat best in an oven or air fryer to bring back the crisp. Store refrigerated up to 4 days.