Chicken Chimichangas

with roasted jalapeño salsa verde

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Why, in all our years of coming up with delicious dinners for you, have we not come up with chicken chimichangas before now? Well, we're sure there's a good answer… … …. we're thinking. While we think, just imagine dipping these cheesy baked delights in spicy salsa verde with fresh tomatillo. We're still thinking of our excuse, ahem, answer to the question of what took us so long, but we think you'll agree… the results are well worth the wait. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • 1 Tbsp. Taco Seasoning
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • 1 Lime
  • ¼ oz. Cilantro
  • 3 Tomatillos
  • Info
    2 Large Flour Tortillas
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    801
  • Carbohydrates
    57g
  • Fat
    40g
  • Protein
    56g
  • Sodium
    1714mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using flank steak, separate steak strips into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Follow same instructions for cooking as chicken in Step 1, stirring occasionally until steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Follow same instructions as chicken in Step 3, omitting shredding.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Transfer chicken to a mixing bowl and let cool, at least 5 minutes. Wipe pan clean and reserve. While chicken cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Remove tomatillo husks and rinse again. Cut tops off and cut into ¼" dice. Rinsing under husks removes sticky residue. Coarsely chop cilantro (no need to stem). Halve lime and juice. Mince garlic. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  3. 3

    Assemble and Bake the Chimichangas

    Once chicken is cool, shred into bite-sized pieces. Add corn, cheese, and seasoning blend to bowl and stir to combine. If tortillas come folded, keep folded. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Gently unfold tortillas if necessary and place on prepared baking sheet. Divide chicken mixture between tortillas, placing on bottom third of tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Drizzle chimichangas with 1 Tbsp. olive oil. Rub oil into tortillas. Bake in hot oven until crisp and golden, 10-12 minutes. While chimichangas bake, make salsa verde.

  4. 4

    Make the Salsa Verde

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add tomatillo to hot pan and stir occasionally until beginning to soften, 2-3 minutes. Add jalapeño (to taste) and garlic. Stir occasionally until jalapeño softens, 1-2 minutes. Add 1 Tbsp. water and a pinch of salt. Stir occasionally until tomatillos are tender, 2-3 minutes. Smash tomatillos and stir in cilantro and 2 tsp. lime juice. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, serving salsa verde on the side for dipping. (Use to taste; salsa may be too hot for spice-averse!) Bon appétit!

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