Chicken Chimichangas with Creamy Salsa Verde


Have I ever mentioned that I have internet friends? A lot of people (as in those without internet friends) find this to be really strange. Haha, you know you're really talking to a 60 year old dirty man in his underwear and tube socks, right? Uh, no I'm not.

Anyway, back at the end of September a huge group of us got together. I'm talking 20 some ladies from ALL over the United States and even some from Canada. As far as internet-friend get-togethers go, I'd call this one epic. We took over a restaurant in D.C. called Rosa Mexicana. Well, we didn't really take over the restaurant but can you imagine 20-some women in a room who either haven't met before or haven't seen each other in a long time? I'm pretty sure the other restaurant patrons thought we were crazy.

So what do internet friends have to do with this meal? At Rosa Mexicana two of our lunch choices were Enchiladas Suizas and Enchiladas Rancheras. I (stupidly) didn't order either but as soon as the waiters brought out the meals I saw just how good both entrees looked and became extremely jealous. I definitely wanted to make either recipe at home again.

I began looking through blogs and websites at different enchiladas recipes and none looked anything like the ones at the restaurant. Then I found this recipe I had marked in my Google reader. No, it wasn't an enchilada, but it looked similar to what Rosa Mexicana served so I had to make it.

Chicken Chimichangas with Creamy Salsa Verde
Source: Cassie Craves, adapted from A Taste of Home Cooking
Servings: 3-4
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    • 2 boneless, skinless chicken breast
    • 14 oz. diced tomatoes
    • 4 oz. green chiles
    • 2 tsp. cumin
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 tsp. cornstarch
    • 10 tortilla shells (or 4 burrito size)
    • 1 cup shredded Mexican cheese
    • 16 oz. salsa verde
    • 1 cup sour cream
    • 1 tbs. honey
    • juice of 1/2 lime

1. Place the chicken in the crock pot. Add the green chiles, tomatoes (reserving the juice), cumin, onion powder and garlic powder.
2. In a small bowl, whisk together the cornstarch and the reserved juice from the tomatoes. Pour over the chicken. Cook the chicken on low for 6-8 hours, then shred the chicken.
3. Transfer the contents of the crock pot to a large bowl. Add the cheese and stir until combined.
4. Preheat the oven to 425. Spray a large baking sheet with cooking spray.
5. Fill each tortilla with the chicken and cheese mixture. Roll up the tortilla shell, tucking in the ends and place seam side down on the baking sheet. Repeat with remaining tortilla shells.
6. Spray the tops of the shells with cooking spray and bake for 20 minutes.
7. In a medium saucepan, combine the salsa verde, sour cream, honey and lime juice. Stir until combine and heat over medium heat until warmed through.
8. Serve the chimichangas with the salsa verde on top.

As I was preparing this recipe Tom didn't think he would like it at all but he ended up really enjoying it. I thought it was pretty tasty too, but when I make it again there will be some tweaking.
Tweaking? A project that needs tweaking? 
-i-n-g. That's what he said.
(If you know what movie this is from, I may just send you cookies)

Maybe I just had a really potent lime, but all I could taste in the salsa was the lime juice. Next time, I'll either reduce the amount of lime juice or increase the amount of honey. I may also drain the salsa verde so it's thicker. Using salsa with the chicken instead of the tomatoes and chiles could also be a nice touch.


  1. Made this a different way, without using crock pot and some other ingredients due to food allergies, but they were great!


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