Monday, June 18, 2012

Chimichangas with White Cheese Sauce

My favorite Mexican restaurant serves chimichangas topped with white cheese sauce, and they are very good. I wanted to try to make them at home, but there didn't seem to be a recipe out there for them. So, by adapting a Taste of Home recipe for baked chicken chimichangas, and also adapting a recipe I found online for white cheese dip, I came up with the perfect recipe. I tried it tonight, and it was so good I liked it even better than the restaurant version! I will definitely be making this again soon!
Chimichangas with White Cheese Sauce
2/3 cup salsa or picante sauce
1 teaspoon ground cumin
1/2 teaspoon oregano
1 1/2 cups cooked and shredded chicken
1/2 cup shredded cheddar cheese
4 green onions, chopped
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
(White Cheese Sauce)
1 lb. Queso Blanco Velveeta cheese, cubed
½ cup milk
1 Tablespoon butter or margarine
1 (4 oz.) can chopped green chillies
1 tsp. ground cumin
½ tsp. garlic powder
1 tsp. onion powder
Cayenne pepper to taste
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 375°F for 25 minutes or until golden.
While chimichangas are baking, place Queso Blanco Velveeta cheese, milk, and butter in a medium saucepan over low hear. Cook until cheese has melted, stirring often. Stir in green chillies and spices. If dip is too thick, more milk can be added.
When chimchangas are finished baking, serve with white cheese sauce poured over the top. Any extra white cheese sauce can be used as delicious white cheese dip for chips.

1 comment:

  1. I've used this recipe solely for the cheese sauce a half dozen times. Absolutely the best one I've found.

    Great job and thank you!