I think I’m just going to start this post with my son’s review. “Mom, these are a 10 out of 10!” I really think I outdid myself with my new Green Chile Chicken Chimichangas. Like most of my recipes, this has simple ingredients but BOLD flavor. Rotisserie chicken, potatoes, onions, green chilies, salsa verde, and Monterrey Jack cheese are combined with my quad of Tex Mex spices that you see often from me: chili powder, cumin, garlic powder, and onion powder. All of these bold flavors come together for the perfect bite! I like to top the finished product with sour cream and Tajin as shown below. So good!
Making the Green Chile Chicken Chimichangas
Ok let’s start with the “cast of characters” because I bet you already have at least half of these things. I always keep shredded rotisserie chicken in my freezer so the only thing I had to buy for this was the salsa verde.
Do you see my shortcut in the picture? Yes it’s Simply Potatoes! You can usually find them near the bacon and breakfast sausage in the grocery store. I pretty much have them in my freezer at all times.
The mixture is very easy! Just cook the potatoes and onions in a skillet then add the rest of the ingredients and stir to combine. It doesn’t even need to get that hot because it’s going to cook through when baking or frying.
Now let’s talk about assembling. I use the “soft taco” sized tortillas but you could definitely use the large burrito sized ones. Just add more filling and cheese and you’ll probably end up with six large ones. Assembling the chimichangas is very easy! Here’s how to do it:
Several Options for Cooking
There are several options for cooking these chimichangas. You can bake them, fry them in oil, or air fry them. I had a little extra time (don’t we all) so I decided to fry. It was really easy and quick once my oil reached temperature. You can also bake them like my Baked Beef Chimichangas which is even easier. I have to admit, frying does add a lot of yummy flavor and crunch though!
These also freeze really well! Just assemble, and place them in a zip top freezer bag.
I’m definitely adding these Green Chile Chicken Chimichangas to my “make often” list because it’s one of my favorite recipes that I have created in a long time. I could eat these every week!
Sponsored post for Lee’s Marketplace.
Green Chile Chicken Chimichangas
- 2 tablespoons olive oil
- 1 cup potatoes, peeled and diced small
- 1/2 cup onion, diced
- 1 can (4 oz) diced green chilies
- 1/2 cup salsa verde
- 3 cups cooked chicken, chopped or shredded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Monterrey Jack cheese, shredded
- 12 soft taco sized flour tortillas
- Canola oil (if frying)
- 1/2 cup melted butter (if baking)
- In a large skillet, heat olive oil over medium heat. Add potatoes and cook until tender and browned. Add green chilies and salsa verde then stir to combine. Add chicken and seasonings then stir to combine. Add 1 cup cheese and stir until melted. Turn off heat and set aside.
- To assemble, add 1/3 cup chicken mixture to center of tortilla then sprinkle about 2 tablespoons cheese. Fold two sides towards center, fold one open side toward center then roll up tightly.
- Baking Instructions: Preheat oven to 400 degrees. Place assembled chimichangas seam side down on baking sheet. Brush tops with melted butter. Bake for 20 minutes or until golden brown.
- Frying Instructions: After rolling up tortilla, secure seam with a toothpick. Add canola oil to a large deep skillet or dutch oven about 1 ½-2 inches. Once oil reaches 350-375 degrees, place chimichangas in and cook each side until golden brown. Remove with tongs and allow to drain on a paper towel lined platter.
- Use “Simply Potatoes” Diced Potatoes with Onion for a quick shortcut.
- These can be cooked in an air fryer too.
- Freezer friendly! Just assemble, secure with toothpick, then place in freezer bag. Thaw and cook when needed.