Wednesday, February 8, 2017

Creamy Chicken Chimichangas with Chile Lime Sauce

Okay, so I know that I haven't been the best at regularly posting here on Living Like Martha (which is a BIG no when you are trying to grow a new blog!), but I am in the midst of getting my plan of action together, so please stay tuned!

In the meantime, I just HAD to share these sweet, savory, and oh-so creamy chicken chimichangas that I made for dinner last week. I found this recipe for baked chicken chimicangas on Six Sister's Stuff website, but ended up making so many modifications and changes to it that I figured I would just re-write it and share it with you, my awesome friends! Without further ado, here is my recipe for yummy Creamy Chicken Chimichangas with a Chile Lime Sauce:

  • 2 (4 oz.) cans diced green chiles
  • 2 (10.5 oz.) cans condensed cream of chicken soup
  • Fresh lime juice (to taste)
  • 8 oz. plain green yogurt
  • 1 (8 oz.) package shredded mozzarella cheese
  • 1 lb. rotisserie chicken, shredded
  • 12 flour tortillas
  1. Pour chiles, soup, and desired amount of lime juice into blender, pureeing until smooth. 
  2. Once pureed, pour into saucepan and heat over medium, stirring occasionally. 
  3. In a large bowl, stir together yogurt and mozzarella cheese until well blended. Fold in chicken.
  4. Evenly divide mixture into 12 tortillas, folding each tortilla around filling. 
  5. Spray 9x13 and 8x8 pans with non-stick cooking spray and add chimichangas. 
  6. In a preheated 350 degree oven, bake chimichangas for 15 minutes. Pull pan out, turn over chimichangas, and bake for another 15 minutes.
  7. To serve, place chimichanga and plate and drizzle with warmed chili lime sauce. 

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