Green Chile Chicken Chimichangas

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!

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.

Save time with these! No peeling or chopping potatoes and onions!

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.

Just give me a fork! Yum!


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:

Add 1/3 mixture to tortilla.
Sprinkle with cheese.
Fold up two sides toward center.
Fold one open side toward center and roll.
Perfect little chimichanga!
Secure seam with a toothpick if you’re planning to fry.

Two options for cooking

There are two options for cooking: baked or fried. 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!

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 tablespoon olive oil
1 cup potato, peeled and diced small
½ cup onion, diced
1 can (4 oz) diced green chilies
½ cup salsa verde
3 cups cooked chicken, chopped or shredded
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups Monterrey Jack cheese, divided
12 soft taco sized flour tortillas
Canola oil (if frying)
½ 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.

1. Use “Simply Potatoes” Diced Potatoes with Onion for a quick shortcut.
2. Use your Air Fryer to cook these!
3. Freezer friendly! Just assemble, secure with toothpick, then place in freezer bag. Thaw and cook when needed!

Chicken Spaghetti

Y’all, I miss Texas so much. I have a trip planned for the end of May and am really hoping that actually gets to happen. I’m worried it won’t, so for now, I’m using food to remind me of home. Something that transports me right back to my mom’s kitchen is classic Chicken Spaghetti. This cheesy, indulgent dish was a staple for us growing up. It was something that my mom made often and knew that we would all love. The foods that we grew up eating as a child are usually at the top of our comfort foods list, right? With everything going on in the world right now, I felt like you all needed a bit of Texas comfort, too.

Chicken Spaghetti is so easy to make! It uses lots of simple pantry ingredients too. Yes it has VELVEETA in it! I’ve tried making it without and it just isn’t the same. My mom used only Velveeta but I like the sharpness that the cheddar adds. A little Velveeta is just perfect and adds the right amount of creaminess. I have recently seen two Food Network chefs use Velveeta on their Instagram stories so I think we are all looking for a little cheesy comfort right now. Ha!

My favorite brand of pasta!
Just simmer the onion and pepper in the broth to soften because that’s the way my mom did it!
Add the hot broth mixture to the bowl and mix! It turns into the sauce for the spaghetti.

One thing I love about this dish is that it makes a great freezer meal. Since my husband is gone right now, I knew it would take the kids and I a week to eat a 9×13 pan of it. I divided the mixture into two pans and have one in the freezer. I love when one meal (and mess) makes two dinners!

This is an 11×7 and a 9×9 pan.

I hope that my Chicken Spaghetti fills your kitchen (and bellies) with some delicious comfort during a time when we all need it so much. Please make sure to comment here on my posts and share your creations on social media!

Sponsored post for Lee’s Marketplace.

Chicken Spaghetti

  • Servings: Serves 6-8
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2-3 cups cooked chicken, diced or shredded
1 lb thin spaghetti, cooked and drained
1 small yellow or white onion, diced small
1 green bell pepper, diced small
1 (14.5 oz) can chicken broth
½ teaspoon celery seed
4 oz jar diced pimentos, drained
1 can cream of mushroom soup
8 oz Velveeta cheese, diced
2 cups cheddar cheese, shredded & divided
Cooking spray


Preheat oven to 350.

In a small saucepan, add chicken broth, onion, bell pepper, and celery seed. Bring to a boil then simmer for 10 minutes or until vegetables are soft.

In a large bowl, add pimentos, soup, and Velveeta. Pour the broth mixture over and stir to combine. Stir in 1 cup cheddar. Add cooked spaghetti and chicken and stir until everything is combined well.

Spray a 9×13 pan with cooking spray. Pour in spaghetti mixture. Top with remaining 1 cup cheddar.

Bake for 30 minutes or until golden brown and bubbly.

1. If cooking your own chicken, make sure to season it first with salt, pepper, garlic powder, and onion powder. If using rotisserie or canned chicken, no need to season.
2. This is a great freezer meal! Divide into two smaller pans and freeze one for later.
3. You can use fresh celery (1/2 cup) in place of celery seed if desired.

BBQ Chicken & Caramelized Onion Sliders

Are you ready for the big game this weekend? If you’re still trying to decided what to make (because it’s all about the food right?) then look no further! My BBQ Chicken & Caramelized Onion Sliders are kind of amazing if I do say so. My husband always replies with “But you should say so!” Ha! He’s the best and really missing my food right now since he’s deployed overseas. I will definitely be putting these on the list of my new recipes to make for him when he gets home.

I made these yesterday on ABC4’s Good Things Utah and it was such a fun segment. I know I say that every time but I seriously love being there and love everyone there-the adorable receptionist, the camera crew, the interns, the producers, and the hosts. I can’t say enough about the good vibes and fun that is had in that studio! Watch my segment here!

Love cooking with Nicea!

Caramelized onions are a labor of love but very easy! You just have to be patient and give plenty of time because you just can’t rush the process. Check the recipe notes for tips! Also, you can use whatever BBQ seasoning that you’d like but I have tried two and the Traeger Chicken seasoning is the best. Adds a ton of flavor!

I will fully admit that I got the worst pictures yesterday of these sliders so bear with me. I am trying to be better at getting pictures of the process and not just the final product so here are a few that I had to screen shot from my video.

Hold the top with your hand and slice the King’s Hawaiian Rolls across horizontally.
Look at all those sweet, rich caramelized onions!
Lots of cheese is always a good idea!

These sliders are great for parties but would also work for a busy weeknight meal. Get the kids in the kitchen to help assemble them because they are so fun to make. As always, if you make them please give me a comment below and let me know what you think!

One more just because I love these ladies so much!

BBQ Chicken & Caramelized Onion Sliders

  • Servings: 18 sliders
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3 large yellow onions, sliced
3 tablespoons olive oil
18 pack King’s Hawaiian rolls
3 cups shredded rotisserie chicken
2 tablespoons plus 1 teaspoon BBQ seasoning
8 large slices cheddar or pepper jack cheese (7-8 oz)
1/2 cup BBQ sauce
1/4 cup butter (1/2 stick), melted


Heat a large nonstick skillet to medium-low heat. Add olive oil and onions. Cook, stirring occasionally, for 45 minutes to 1 hour or until very soft and brown.

Preheat oven to 375.

Break rolls in half so that there are two sections of 9 rolls. While keeping rolls connected, slice each section in half horizontally using a large serrated knife. Place bottoms of rolls in a 9×13 pan.

Place chicken in a bowl and add 2 tablespoons of BBQ seasoning. Toss to combine. Spread evenly over rolls in the pan. Drizzle 1/2 cup BBQ sauce over the chicken. Next, add caramelized onions evenly across the top. Add cheese slices then place tops of rolls on.

Add 1 teaspoon BBQ seasoning to the melted butter and stir. Brush tops of rolls with butter mixture. Cover loosely with foil and place in oven. Bake for 10 minutes. Remove foil. Bake 5-10 more minutes until golden brown. Serve immediately.

1. Be patient with the onions! It takes a while but is totally worth it.
2. If onions start to get dry, add about 1 tablespoon of water to the pan.
3. Add a teaspoon of sugar to the onions to speed up the process.

Shortcut Arroz Con Pollo

Anyone else feeling Maycember in full force? Whoever came up with that term for the month of May was spot on! Field trips, recitals, sports, projects, graduations…who else is going crazy?!? I’m feeling all of it double duty as a mom AND a school teacher. For my Lee’s Marketplace recipe this week I wanted to do something super easy but of course yummy. We all need something quick to feed our families and keep our sanity right now! I knew that my Shortcut Arroz Con Pollo would be perfect! I have been making this for at least 10 years. I used to just call it “Chicken and Sausage with Yellow Rice” but realized that it has many of the same flavors as Arroz Con Pollo. That sounds fancier anyway right? Ha! There are only 6 main ingredients besides water and oil. SIX! The rotisserie chicken, sausage, and rice all pack a punch with flavor which makes a simple dish tastes like you’ve spent hours. I always make cornbread muffins with this because they just go really well and it makes a more complete meal. I hope y’all love it as much as we do. To all the parents of school-age children…may the force be with you for the next couple of weeks! You got this!

Shortcut Arroz Con Pollo

  • Servings: 8
  • Difficulty: easy
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1 (30 Oz) rotisserie chicken, meat removed
1 lb kielbasa, sliced into half circles
1/2 large yellow onion, diced
1 red bell pepper, diced
7-10 Oz yellow rice mix
1 1/2 cups frozen peas
2 tablespoons olive oil


Using a large pot with a lid, drizzle olive oil and heat to medium high. Add sausage, onion, and pepper then cook for 5 minutes or until soft and browned. Add chicken and stir to combine. Add rice mix plus as much water as the mix calls for. Stir and bring to a boil. Put the lid on and turn heat down to low. Cook according to the rice mix directions (usually 20-25 minutes). When the rice is done, stir in the frozen peas and serve.