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Chicken Chimichangas with Sour Cream Sauce
Chicken Chimichangas with Sour Cream Sauce
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Delicious chimichangas filled with green chiles and gooey Monterey Jack cheese.
Ingredients:
  • 2 large skinless, boneless chicken breast halves
  • 3 cups water
  • 1 tablespoon chili powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.125 teaspoon cayenne pepper
  • 1 (7 ounce) can chopped green chilies, divided
  • 0.5 cup diced onion
  • 3 large cloves garlic, minced
  • 2 tablespoons butter
  • 1 cube chicken bouillon
  • 0.5 cup sour cream
  • salt and pepper to taste
  • oil for frying
  • 8 (8 inch) flour tortillas
  • 8 ounces shredded Monterey Jack cheese
Instructions:
  • In a large saucepan, nestle in the chicken breasts, add water, and generously season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a vigorous simmer over high heat, then lower the heat to medium-low and gently simmer for 15 minutes.
  • After 15 minutes, fold in 4 ounces of green chiles, onion, and garlic, then let it simmer until the liquid reduces to 1 cup. Set aside 3 ounces of chopped green chilies for later use.
  • Shred the chicken using two forks and add it back to the onion mixture.
  • Melt butter in a small saucepan over medium heat. Add flour and cook for 1 minute. Whisk in water and bouillon cube until thickened and cube dissolves, around 4 minutes. Stir in 3 ounces of green chilies and sour cream, season with salt and pepper to taste. Keep warm.
  • Heat oil to 375 degrees F (190 degrees C) in a deep-fryer or large saucepan.
  • Lay a tortilla on your surface, generously spoon 1/3 cup chicken filling in the center, flatten it into a rectangle, and then top it with 1 ounce of Monterey Jack cheese.
  • Wrap the tortilla tightly around the filling, folding in the sides and rolling it up into a secure cylinder. Use toothpicks to hold the ends together. Repeat with the rest of the ingredients.
  • Fry 2 chimichangas at a time in the hot oil until they are crispy and golden brown on both sides, approximately 1 minute per side.
  • Pat dry on paper towels and discard toothpicks.
  • Finish by generously drizzling the luscious sour cream sauce over the dish before serving.

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