How TO Make The Best Cheesy Chicken Chimichangas Covered IN Green Chile Queso Sauce
HOW TO MAKE THE BEST CHEESY CHICKEN CHIMICHANGAS COVERED IN GREEN CHILE QUESO SAUCE is a medium Mexican recipe that serves 8. 525 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 1 hr 15 min | Cook: 35 min | Total: 2 hrs 10 min
Cost: $34.71 total, $4.34 per serving
Ingredients
- 3 pounds Chicken Breast (boneless, skinless; sliced in half then chopped after cooking)
- 2 tablespoons Lime Juice (freshly squeezed from 2 limes)
- 4 tablespoons Olive Oil (extra‑virgin)
- 0.25 cup Fresh Cilantro (chopped)
- 2 pieces Garlic Cloves (minced)
- 1 tablespoon New Mexico Chili Powder
- 1 tablespoon Black Pepper (ground)
- 1 tablespoon Salt
- 2 teaspoons Ground Cumin
- 5 pieces Poblano Peppers (roasted, peeled, sliced into strips)
- 1 piece Anaheim Pepper (roasted, diced small)
- 1 piece Bell Pepper (diced and sliced into strips)
- 1 piece Serrano or Jalapeno (diced; seeds optional for less heat)
- 0.5 cup Onion (diced)
- 8 ounces Medium Cheddar Cheese (shredded)
- 15 ounces Enchilada Sauce
- 1.5 cups Milk (whole or 2% works best)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 cup Corn Oil (for deep‑frying)
- 10 pieces Flour Tortillas (large (10‑inch) flour tortillas)
Instructions
Make the Marinade
In a large mixing bowl whisk together lime juice, olive oil, chopped cilantro, minced garlic, New Mexico chili powder, black pepper, salt, and ground cumin until well combined.
Time: PT5M
Marinate the Chicken
Add the chicken breast pieces to the bowl, toss to coat evenly, then cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Time: PT30M
Roast the Poblano and Anaheim Peppers
Place the poblano and Anaheim peppers directly over medium‑high heat on the griddle, turning until the skins are charred all over, about 8‑10 minutes.
Time: PT10M
Temperature: medium‑high
Peel and Slice the Roasted Peppers
Transfer the roasted peppers to a zip‑lock bag, let them sweat for 15 minutes, then peel off the skins, remove stems and seeds, and slice the poblanos into thin strips. Dice the roasted Anaheim pepper.
Time: PT10M
Dice Remaining Vegetables
Dice the bell pepper, onion, and serrano (or jalapeno). Set the diced vegetables aside with the sliced poblano strips.
Time: PT5M
Cook the Chicken
Heat the griddle to medium, spray lightly with avocado oil, and cook the marinated chicken for 7 minutes on each side until fully cooked (internal temperature 165°F). Remove and cover loosely with foil.
Time: PT14M
Temperature: medium
Cook the Bell Pepper and Add Spices
In the same griddle, add a little more avocado oil and sauté the diced bell pepper for 3 minutes. Sprinkle New Mexico chili powder and a pinch of salt, then cook another 2 minutes until fragrant.
Time: PT5M
Temperature: medium
Combine Chicken and Pepper Rajas
Chop the cooked chicken into bite‑size pieces, then mix it with the sautéed bell pepper and the sliced poblano strips. Set the filling aside.
Time: PT5M
Prepare the Cheesy Green Chile Sauce
In a small skillet over medium‑low heat melt the butter. Add the remaining diced onion, serrano, and any leftover diced vegetables; sauté for 3 minutes. Stir in the flour and cook 1 minute. Gradually whisk in milk and the enchilada sauce, continuing to whisk until the mixture thickens (about 5 minutes). Season with a pinch of salt, then add shredded cheddar cheese and stir until fully melted.
Time: PT10M
Temperature: medium‑low
Assemble the Chimichangas
Lay a flour tortilla flat, sprinkle a thin layer of shredded cheese on the bottom, add a generous spoonful of the chicken‑pepper filling, then roll tightly like a burrito, folding in the ends.
Time: PT10M
Fry the Chimichangas
Heat corn oil in a deep pan to 350°F. Carefully lower each assembled chimichanga into the oil and fry for 2‑3 minutes per side, or until golden brown and crisp. Remove with tongs and place on paper towels to drain.
Time: PT10M
Temperature: 350°F
Serve
Cut each chimichanga in half, drizzle with the remaining cheese sauce, and serve with rice, beans, sour cream, or guacamole as desired.
Time: PT5M
Nutrition Facts
- Calories
- 525
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Milk, Cheese, Wheat (flour tortillas), Butter
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Lime Juice: Bottled lime juice
- Instead of Olive Oil: Avocado oil
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of New Mexico Chili Powder: Regular chili powder
- Instead of Poblano Peppers: Anaheim peppers
- Instead of Anaheim Pepper: Poblano pepper
- Instead of Bell Pepper: Red pepper
- Instead of Serrano or Jalapeno: Fresh green chilies
- Instead of Onion: White onion
- Instead of Medium Cheddar Cheese: Monterey Jack, Mexican blend cheese
- Instead of Enchilada Sauce: Red sauce with tomato and chili
- Instead of Milk: Half‑and‑half
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Cornstarch (1 tbsp)
- Instead of Corn Oil: Canola oil, vegetable oil
- Instead of Flour Tortillas: Corn tortillas (will be less pliable)
Equipment Needed
- Large Mixing Bowl
- Ziplock Bag
- Knife
- Cutting Board
- Griddle or Large Skillet
- Spray Bottle (optional)
- Small Skillet or Saucepan
- Whisk
- Measuring Cups and Spoons
- Tongs
- Paper Towels
- Kitchen Towel
Critical Steps — Do Not Skip
- Marinating the chicken for flavor and tenderness
- Roasting and peeling the poblano and Anaheim peppers
- Making the cheese sauce to the correct thickness
- Frying the chimichangas until golden without burning
Chef Tips from the Video
- Add a pinch of smoked paprika to the sauce for extra depth.
- For extra crispness, lightly dust the rolled chimichanga with a thin layer of flour before frying.
- Serve with a squeeze of fresh lime to brighten the rich cheese sauce.
Troubleshooting
Sauce is too thin.
Simmer a few minutes longer or whisk in an additional teaspoon of flour mixed with cold water.
Fried chimichangas are soggy.
Make sure the oil is at 350°F before adding; fry in small batches and drain on paper towels.
Chicken is dry.
Do not overcook the chicken; it should be just cooked through before mixing with the sauce.
Storage
Refrigerator: Store leftover chimichangas in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Wrap each chimichanga tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and fry or bake before serving.
Room temperature: Do not store at room temperature for more than 2 hours due to dairy and meat.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Prepare the cheese sauce a day ahead; reheat gently and add cheese before serving.
- Assemble the chimichangas, wrap tightly in plastic, and refrigerate; fry just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichangas in Mexican‑American cuisine?
Chicken chimichangas originated in the American Southwest, blending Mexican burrito concepts with deep‑fried techniques popular in Tex‑Mex restaurants. They became a staple at fairs and family gatherings, symbolizing comfort food that bridges Mexican flavors with American indulgence.
What are the traditional regional variations of chimichangas in the Southwest United States?
In Arizona, chimichangas are often filled with beef and topped with red enchilada sauce, while in California versions may include seafood or vegetarian fillings. Some regions add refried beans inside the roll, and others serve them with a green tomatillo sauce instead of a cheese‑based sauce.
How is a classic chicken chimichanga traditionally served in Mexican‑American households?
Traditionally, a chicken chimichanga is served hot, sliced in half, and drizzled with a creamy cheese or green chile sauce. It is accompanied by Mexican rice, refried beans, guacamole, sour cream, and a wedge of lime for extra brightness.
During which celebrations or occasions are chicken chimichangas commonly enjoyed in Mexican‑American culture?
Chicken chimichangas are popular at family gatherings, birthday parties, and Fourth of July barbecues. Their handheld, portable nature makes them ideal for casual celebrations and game‑day snacks.
How does chicken chimichanga fit into the broader Tex‑Mex cuisine tradition?
The chimichanga embodies Tex‑Mex’s love for bold flavors, generous cheese, and fried textures. It combines the Mexican staple of a tortilla‑wrapped filling with the American penchant for deep‑frying, creating a dish that represents the fusion of both culinary traditions.
What are the authentic traditional ingredients for chicken chimichanga versus acceptable substitutes?
Authentic ingredients include flour tortillas, marinated chicken, roasted poblano or Anaheim peppers, cheddar or Mexican blend cheese, and a red or green enchilada sauce. Substitutes can be turkey for chicken, corn tortillas (though they are less pliable), or a homemade cheese sauce using Monterey Jack.
What other Tex‑Mex dishes pair well with chicken chimichangas?
Serve chicken chimichangas alongside Mexican rice, refried or black beans, fresh pico de gallo, guacamole, and a simple corn salad. A side of grilled corn elote also complements the rich, fried flavor.
What makes this cheesy chicken chimichanga recipe special compared to other chimichanga recipes?
This recipe uses a lime‑marinated chicken for bright acidity, roasted poblano peppers for smoky depth, and a homemade cheddar‑enchilada cheese sauce that creates a creamy, slightly spicy coating. The combination of fresh herbs and careful frying yields a crisp exterior with a juicy interior.
What are the most common mistakes to avoid when making cheesy chicken chimichangas?
Common mistakes include over‑cooking the chicken before assembling, not roasting the peppers long enough (resulting in tough skins), using oil that isn’t hot enough for frying (causing soggy chimichangas), and under‑seasoning the sauce. Following the critical steps ensures a flavorful, crispy result.
How do I know when the chimichangas are done frying?
The chimichangas are done when the tortilla is a deep golden brown and feels firm to the touch. A quick lift with tongs should reveal a crisp surface, and the interior should be hot and the cheese fully melted.
Can I make the cheesy chicken chimichangas ahead of time and how should I store them?
Yes, you can marinate the chicken, roast the peppers, and prepare the cheese sauce up to a day ahead. Assemble the chimichangas, wrap tightly, and refrigerate; fry them just before serving. Unfried assembled chimichangas also freeze well for up to two months.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on approachable, family‑friendly recipes that blend classic comfort food with Latin American flavors. Claudia often shares step‑by‑step tutorials, tips for meal‑prep, and cultural background for each dish.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia emphasizes easy‑to‑follow techniques using everyday kitchen tools, while still honoring authentic Mexican ingredients. Unlike some channels that rely heavily on specialty equipment, Claudia adapts recipes for the home cook and adds personal storytelling about the dish’s cultural roots.
Last updated: August 29, 2026
