Description
These Crispy Chicken Chimichangas are a delicious and satisfying dish that’s perfect for a family meal or a casual get-together. They’re made with tender chicken, a flavorful blend of spices, and plenty of cheese, all wrapped in a crispy tortilla and topped with a creamy sour cream sauce.
Ingredients
Units
Scale
Chicken Filling:
- 2 large boneless, skinless chicken breasts
- 3 cups water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 (7-ounce) can chopped green chilies, divided
- 1/2 cup diced onion
- 3 large cloves garlic, minced
Sour Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 chicken bouillon cube
- 1/2 cup sour cream
- Salt and pepper, to taste
Other Ingredients:
- Oil for frying
- 8 (8-inch) flour tortillas
- 8 ounces shredded Monterey Jack cheese
Instructions
- Cook chicken: In a saucepan, simmer chicken breasts in water with chili powder, salt, cumin, pepper, garlic powder, onion powder, and cayenne pepper for 15 minutes.
- Reduce liquid and shred chicken: Add 4 ounces of green chilies, onion, and garlic to the saucepan. Simmer until liquid reduces to 1 cup. Remove chicken, shred, and return to the pan.
- Make sour cream sauce: Melt butter in a saucepan. Stir in flour and cook for 1 minute. Whisk in water and bouillon cube until thickened. Whisk in remaining green chilies and sour cream. Season with salt and pepper.
- Fry chimichangas: Heat oil to 375°F (190°C). Fill tortillas with chicken mixture and cheese. Fold and roll tightly, securing with toothpicks. Fry until golden brown and crispy.
- Serve: Drain on paper towels and remove toothpicks. Top with sour cream sauce and serve.
Notes
- You can use different types of cheese, such as cheddar or a Mexican blend.
- If you don’t have a deep fryer, you can use a large skillet with enough oil to cover the chimichangas.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 570kcal
- Sugar: 5g
- Sodium: 1180mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
