Chicken Spinach Chimichangas

IMG_2344I have never made chimichangas before so thanks to Cooking Light for putting a recipe in their latest magazine issue!  This took some time to prepare so give yourself about an hour.  My variation of the recipe made four good-sized chimichangas.


1 large chicken breast

2 cups chicken broth

3/4 cup salsa verde or Mexican verde cooking sauce

2 heaping tbs cream cheese

1/2 tsp cumin

1 cup chopped yellow onion

3 garlic cloves – chopped

2 cups baby spinach leaves

pepper – to taste

flour tortillas – gluten-free of course!

1/2 cup Mexican cheese blend – shredded and usually sold in a bag in the cheese aisle

1 lime

1/4 cup sour cream

1 tsp hot sauce

olive oil


Start with the chicken breast.  In a large skillet with a little drizzle of olive oil brown your chicken breast, about 3 to 4 minutes on both sides.  Add the chicken broth and allow to simmer for about 7 or 8 minutes or until your chicken is thoroughly cooked.  Remove the chicken breast and set aside for 10 minutes then shred the chicken.

As chicken is sitting, put two tbs of the chicken broth aside then add the salsa verde to the pan with the remaining broth.  Allow to boil for about 8 minutes or until it sauce is reduced to about 1 cup, stirring occasionally.  Add the cream cheese and cumin and stir until the cream cheese is completely melted into the sauce.

While the sauce is cooking, in a separate skillet, brown your onions for about 2 minutes with a little olive oil.  Add the spinach and garlic and toss together, cooking until spinach is wilted and garlic is fragrant, about another 2 minutes.

Combine the shredded chicken with the salsa verde sauce.  Then once chicken is well coated, add the spinach mixture and stir.

Divide chicken mixture evenly amongst the tortillas.  Top evenly with the cheese.  To close, brush the edges with a little olive oil.  Fold over two sides, press to seal, then fold over the other two. I may have filled mine a little too much and the ends didn’t quite stick but they were still tasty.  Heat a clean skillet.  Brush each side of the closed tortillas with olive oil.  Brown on each side for 1 to 2 minutes.

For the sauce, combine sour cream, the juice from half a lime and the hot sauce.  Stir and top each chimi with it, along with a little extra cheese.  For some added heat just add more hot sauce!

You can make these many ways with many different veggie combinations but these were delicious and I’ll definitely be making them again!




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