Thursday, January 13, 2011

simple supper- chimichangas w/ white sauce

One of my favorite not so budget minded (but not too expensive) dishes is chicken chimichangas with a white sauce. I like it because you can make it as spicy or as plain as you like them, they can be served with whatever you have on hand, they can be made ahead and frozen and are very easy to make despite the lengthy recipe. Make some refried beans or Mexican rice to serve alongside and you have a restaurant quality meal without the cost or having to leave your home. These can also be made with shredded pork, turkey, beef or rabbit. Chicken just happens to be my favorite. There are many variations of chimichangas out there and many thoughts on how they should be served. The following recipe is just the one I use when I make them for us.

When I make this recipe it takes me a couple of hours because I make everything from scratch. This also allows me to make really large tortillas. It makes the folding of them easier and one chimi will be plenty for an adult. I make refried beans from dry beans rather than buy them as it is much cheaper and healthier to do so. We prefer using our own cheese as well. In fact, the only thing we do purchase to make this is the flour. To make it a much faster meal to put together all items can be store bought, prepared ahead of time and dinner can be had in about 30 minutes time.


1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

Couple diced chiles

2 cups cooked chicken, chopped or shredded

One finely chopped onion or ¼ cup green onion

salsa blanco

Two green chiles, finely minced

¼ cup mayonnaise

½ cup sour cream

¼ cup milk

1 tsp ground cumin

½ tsp garlic powder

1/2 tsp each of salt and pepper or to taste

To build the chimichangas lay a slightly warm tortilla on flat surface, add ¼ -1/2 cup of filling on tortilla and fold. Lay the filled tortilla on a lightly oiled cookie sheet, seam side down. When all are assembled, brush with a light coat of oil or butter and bake at 400 for 25 minutes. Traditionally they are deep fried rather than baked but I always had trouble with them falling apart. This method is healthier and makes it easy. I shallow fry them or half- bake on top of the wood stove. When serving I place a little puddle of white sauce on the plate, place the chimi on it and add the toppings with another good drizzle of sauce on top.

To make the sauce, mix all ingredients in small sauce pan, stir frequently over low heat until hot. Serve over chimi's.

When I make chimi’s, I use what I have on hand for the toppings. We prefer shredded cabbage over lettuce and then I top with a bit of green onion, diced tomatoes and top with a bit of queso blanco. Some folks like salsa, guacamole, lettuce, onion and olives or even green salsa on top of theirs. This recipe will make 4-6 servings.

Flour tortillas

(not my picture, my shutter didn't open when I took mine :( )


  1. Oh, wow - thanks for this recipe! I lived in Saskatoon (in western Canada) for 10 years, and this was my favourite dish at an incredibly good Mexican restaurant there. I'll have to try it this weekend with leftovers from the roast chicken!

  2. Wow- that is the whitest sauce I've ever seen!

  3. hehehe... wonder where my dang pic went lol

  4. ah i just saw that it was a borrowed pic off the web... must take one when i make some next n replace this :)