I had my nephew and his buddy over our house the other day to do yard work for us. You gotta love boys that’ll do hard physical work for free food, right! LOL They are great kids and in college and hey… what college kid do you know that would pass up killer food and extra cash?!
Knowing they would be needing protein and something with sustenance, I decided to make chicken chimichangas. I was going to make them like my Lime Chicken Chimi’s but since I was out of limes and some other ingredients I went a different route. See I LOVE white chicken chili. Honestly I think I love it more than my regular chili. I knew I had the stuff on hand to make that but with it being 80 degrees and those boys sweating their butts off, I knew hot chili was the last thing they would want. I know I certainly wouldn’t. So I took a few minutes and reworked my chimichanga recipe and my white chicken chili to make this chimichanga. OMG you want to talk about knockin’ it out of the ballpark?! Holy crap was it good!
I served this with a side of Mexican Taco Rice. See our Facebook page for this recipe.Print
White Chicken Chili Chimichanga
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- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 large onion, chopped
- 1 large red pepper, chopped
- 1 small can diced green chile peppers
- 1 teaspoon chili powder
- 1 1/2 teaspoon ground cayenne pepper
- 2–4 ounces hot pepper sauce
- 1 tablespoon garlic, minced
- 1 packet of White Chicken Chili mix
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 2 tablespoon cilantro, minced
- 3 cups enchilada sauce
- Enough water to cover 1/3 of the meat
- 8 large size tortillas
- 1–2 cups cheddar cheese
- Sour Cream
- Slice Jalapenos
- Add the chicken to the crockpot.
- Top with chopped onions, both peppers and garlic.
- Sprinkle the dry spices on top trying to best evenly distribute.
- Add the hot sauce and chopped cilantro.
- Add enough water to go to 1/3 the way up the meat.
- Cover and turn on high for 6-7 hours.
- During the cooking time refrain from removing the lid. ONLY remove the lid briefly to add more water if it dissipates.
- After 5-6 hours, remove the meat to shred replacing the lid while you are shredding it.
- Using 2 forks, shred the chicken.
- Add the shredded chicken and 1 1/2 cups enchilada sauce back to the pot and mix.
- Replace the lid and turn the crock pot to low.
- Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.
- Turn on your broiler and place the rack in the top 1/3rd of the oven.
- Warm the tortillas.
- Add a few tablespoon of cheddar cheese down the center.
- Top with a cup or more of the meat mixture.
- Fold Sides of tortilla in half until sides are even and covering all ingredients.
- Pull back top of one side of the tortilla slightly to compact all ingredients, but they are still fully covered. One side of the tortilla will overlap with the other.
- Fold in each end until tight an there are no openings in the tortilla.
- Roll over all sided together to the top to complete.
- Set on a baking pan and finish all tortilla shells.
- Put in the oven and broil for about 5 minutes or until the tops of the tortillas get slightly “toasted” .
- Remove from oven and spread the remaining enchilada sauce over the tortillas.
- Top with remaining cheddar cheese.
- Return to the oven and broil just until the cheese is melted; ~3 minutes.
- Serve with sour cream, guacamole and a few jalapenos.
Recipe Reviews & Comments
This looks amazing!!! I absolutely LOVED your white chicken chili. I can’t wait to make this! I so love your site and look forward to getting updates that you’ve posted something new!
White chicken chili is one of my favorites in the winter! I eat the filling plain with some cheese and sour cream as a snack. High in protein and super yummy! Let me know how you like it!