Baked Chicken Chimichangas with Creamy Cheese Sauce
Recipe type: Entree, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Filling
  • 2.5 cups shredded rotisserie chicken
  • 1 small red onion, diced
  • 2 bell peppers, diced
  • 1 cup cooked quinoa
  • ¾cup diced cilantro + extra for topping
  • 1tbsp. Adobo sauce
  • 1.5 cup store bought salsa, divided
  • 1 cup corn
  • 10 medium tortillas
  • 1 tbsp. butter, melted
  • 1 cup cheese sauce (see below)
  • Smoked Gouda Cheese Sauce
  • 1.5 cups shredded smoked gouda
  • 2 tbsp. salted butter
  • 4 tbsp. flour
  • 2 cups skim milk
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 cloves garlic, minced
  1. Preheat oven to 400 degrees.
  2. Add quinoa, chicken, adobo sauce and half of salsa, toss to combine.
  3. Heat nonstick skillet to medium and add onions and peppers. Cook until tender, about 3-4 minutes and add to chicken mixture.
  4. Heat 2 tbsp. butter until melted in the same skillet and add flour and garlic. Whisk until all butter is absorbed.
  5. Whisk continuously while added ½ cup of milk at a time until all milk is used. Turn heat to low and stir in cheese and spices. Once cheese is completely melted, set aside and add 1 cup of sauce to chicken mixture.
  6. Stir chicken mixture to combine and add about ½ cup mixture to the center of a tortilla. Fold in sides of tortilla over mixture, then side closest to you and roll. Repeat process until all tortillas are filled and on cooling rack inside baking sheet.
  7. Brush on 1 tbsp. melted butter to tops and sides of chimichanga and place in oven for 10minutes and then switch to broil and watch carefully until tops have browned slightly (1-2 minutes).
  8. Place Chimichangas on a platter and pour remaining cheese sauce over the top and add remaining salsa and cilantro (as pictured), if desired.
  9. Serve!
Recipe by Words Like Honeycomb at