HOW TO MAKE THE BEST CHEESY CHICKEN CHIMICHANGAS COVERED IN GREEN CHILE QUESO SAUCE

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

1. 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

2. 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

3. 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

4. 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

5. Dice Remaining Vegetables

   Dice the bell pepper, onion, and serrano (or jalapeno). Set the diced vegetables aside with the sliced poblano strips.

   Time: PT5M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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