Chicken and Chipotle Chimichunga

Prep Time: 10 MIN  |  Cook Time: 20 MIN  |  Servings: 4
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Chicken and Chipotle Chimichunga
Prep Time
10 MIN
Cook Time
20 MIN

  • 1/4 Onion, sliced
  • 1 1/2 cup Tomato puree
  • 1 tbsp. Chipotle peppers in adobo sauce
  • 2 Cups Chicken breast, shredded
  • 1/2 cup Chicken stock
  • 1 cup Tomatillos, chopped
  • 1/2 cup Red onion, chopped
  • medium Serano chili
  • 2 Tbsp cilantro
  • 1 Tbsp Lime juice
  • 16 Flour tortillas
  • 8 slices Sargento® Blends™ 4 Cheese Southwest
  • 1/2 cup Sour cream
  • Vegetable Oil
  • Salt and pepper to taste
  1. Sauté the onions until translucent. Add the tomato puree and chipotle peppers and cook for 5 minutes. Add in the shredded chicken.
  2. Prepare the green pico de gallo: Mix the tomatillos, red onions, serrano chili, cilantro, lime juice and season with salt and pepper to taste.
  3. Prepare the chimichangas: Heat the flour tortillas, divide the chicken filling among the flour tortillas evenly, fold the left and right ends toward the center, then roll facing upwards to form a tight roll. Fry in oil on a medium heat seam side down and turn when golden brown. Remove from heat and drain on paper towels. Place chimichangas on a baking dish / tray, spread the top of the chimichangas with sour cream, cover with Sargento® Blends ™ 4 Cheese Southwest Slices and bake at medium high heat until cheese is completely melted, lightly browned and bubbly. Remove from oven.
  4. Serve the chimichangas with a dollop of sour cream and green pico de gallo salsa to taste. Enjoy!