Diva Tasting: Chicken Chimichangas…..

Chicken Chimichangas

Oven 350 Degrees; Greased 9×13 Inch Cooking Pan


  • Vegetable Oil, For Frying

  • 1 Cup Greek Yogurt

  • 1 Cup Sour Cream

  • 1 Cup Feta Cheese Crumbled

  • 1 Store Bought Rotisserie Chicken Boned and Chopped

  • 1 Small Bag Frozen Spinach Drained Well

  • 4 Cups Mexican Blend Cheese Shredded

  • 1/4 Teaspoon Red Pepper Flakes

  • 8 (8-inch) Flour Tortillas

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Kosher Salt

  • 1/4 Teaspoon Ground Cumin

  • 1/2 Teaspoon Ground Black Pepper


  • COMBINE Chicken, spices, yogurt, and sour cream in a large bowl. Fold mixture until blended

  • Fold in Spinach, Feta, and 4 cups Mexican blend cheese into the whisked Chicken mixture.

  • Lay each tortilla flat and spread generously with chicken mixture across center of each tortilla. Fold sides of tortillas toward center, partially covering chicken mixture. Roll up from bottom, completely enclosing filling. Place in the 9×13 inch pan lined with foil for easier clean up; seam side down.

  • Pour Cheese Sauce (Recipe Below) over the top and place in the oven for 30 minutes until cheese is bubbling and just browning.

  • Place on serving plate



  • 1 Cup Chicken Broth
  • 2 Pounds Shredded 5 Cheese Blend
  • 1 Tablespoon Olive Oil
  • 2 Tomatoes, Seeded And Diced
  • 5 Green Onions Diced
  • 2 Tablespoons Pickled Jalapenos Diced
  • 2 Clove Garlic, Or To Taste, Minced
  • 8 Ounces Shredded Mozzarella Cheese


  1. In a large pot Bring chicken broth to a boil; add 5 cheese blend, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
  2. Heat olive oil in a skillet over medium-high heat; add tomatoes, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
  3. Stir mixture into the melted cheese; bring to a simmer. Stir Mozzarella cheese into the mixture and cook until completely melted, about 5 minutes.




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