Easy Chicken Chimichangas & Guacamole Recipe - What's for Dinner? Part 2

Add butter to the pot over medium-high heat.

Once butter melts, add flour and stir until combined and no lumps remain.

Slowly add chicken broth and stir.

Add cream cheese, sour cream, green chilies, and sriracha; season with salt and pepper and stir until combined.

Remove from heat once heated through.

In a mixing bowl, add leftover roasted chicken, chilies, the white sauce, and cheese; season with ground cumin, salt, and pepper, then stir until combined.

Add chicken filling onto a tortilla and fold it.

Place chimichangas on a cast-iron skillet or baking sheet and brush melted butter over each.

Bake for about 20 minutes.

Boil chimichangas on high temperature for about 3 minutes before they are done baking for a rustic color.

Chop onion, tomatoes, cilantro, and jalapeno for guacamole.

In a bowl, mash 3 to 5 avocados with a potato masher.

Add chopped onion, cilantro, tomatoes, jalapeno, and squeeze lime into the guacamole bowl; season with salt and pepper and stir.

Serve chimichangas topped with guacamole, sour cream, salsa, and chips.

Equipment Needed

Spice Level:

Dietary