Cheesy Chicken Chimichangas With Green Chile Queso Sauce

It’s super crispy on the outside and fully loaded with tender chicken and creamy cheese on the inside! These cheesy chicken chimichangas by Cooking Con Claudia are definitely better than the ones you can get in any restaurant. It’s perfectly seasoned and just mouthwatering.

Ingredients

• 3 lbs of chicken breast or thighs
• flour tortillas
• 5 chile poblanos
• 1 chile serrano or jalapeno (diced)
• 1 anaheim pepper
• 1 bell pepper (1/4 diced and 3/4 cut into small strips)
• onion (diced)
• 3 tablespoons of butter
• 3 tablespoons of flour
• 8 oz medium cheddar cheese
• 15 oz of green enchilada sauce
• 1 1/2 cups of milk
• 2 limes
• handful of cilantro (chopped)
• 4 tablespoons of olive oil
• 1 tablespoon of New Mexico chili powder
• 1 tablespoon of black pepper
• 1 tablespoon of salt
• 2 teaspoons of ground cumin
• 2 minced garlic cloves

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Instructions

Step 1:

Make the marinade for the chicken. In a large mixing bowl, add the lime juice, olive oil,  chopped cilantro, minced garlic, and other spices. Mix until well combined, then add the chicken. Coat the chicken well and let it marinate for at least 30 minutes to four hours.

Step 2:

Roast the chile poblano and Anaheim pepper. Once fully roasted, transfer to a plastic bag or Ziploc bag. Allow them to sweat. After 15 minutes, peel the chile poblanos, and remove the stems and seeds. Cut into small strips, then cut in half and set aside. For the Anaheim pepper, dice it into small pieces and place it in a bowl with some of the diced bell pepper.

Step 3:

Put a griddle on medium heat and spray with avocado oil. Once hot, add the marinated chicken and cook for 7 minutes on each side. Transfer to a bowl and cover with foil. Repeat with the other remaining pieces.

Step 4:

Spray more avocado oil on your griddle and add the bell pepper strips. Cook for 3 minutes then add the strips of chili poblano. Season with salt and cook for 2 minutes. Now you have your chiles rajas. Set aside.

Step 5:

Chop the chicken into small pieces, then add to your chiles rajas. Make sure to add all the juice from the chicken, then mix them together. Set aside.

Step 6:

Make the sauce. Place a pan over medium-low heat and your butter. Once melted, add all the diced vegetables and cook for 3 minutes.

Step 7:

After 3 minutes, add the flour and mix. Next, whisk in the milk and enchilada sauce. Cook for 5 minutes, then add salt and shredded cheddar cheese. Mix until the cheese melts, then turn the heat to the lowest setting.

Step 8:

Place a different pan on medium heat. Once hot, add a generous amount of oil.

Step 9:

While waiting for the oil to heat, assemble the burritos. Grab your tortilla, add some cheese, and the chicken filling. Roll it like a burrito and place it on a plate. Repeat with the remaining tortilla.

Step 10:

Fry the burritos in the oil until golden on all sides. Drain excess oil and place on a kitchen towel. Repeat with the remaining burritos.

Step 11:

Place one on a plate and cut it in half. Drizzle the queso sauce on top. Serve it with your favorite side dish. Enjoy!

Cheesy Chicken Chimichangas With Green Chile Queso Sauce