Chicken Chimichangas with Sour Cream Sauce

4.8
(687)

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

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Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

Chicken filling:

  • 2 large skinless, boneless chicken breast halves

  • 3 cups water

  • 1 tablespoon chili powder

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • teaspoon cayenne pepper

  • 1 (7 ounce) can chopped green chilies, divided

  • ½ cup diced onion

  • 3 large cloves garlic, minced

Sour cream sauce:

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup water

  • 1 cube chicken bouillon

  • ½ cup sour cream

  • salt and pepper to taste

  • oil for frying

  • 8 (8 inch) flour tortillas

  • 8 ounces shredded Monterey Jack cheese

Directions

  1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.

  2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  4. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

  5. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

    mid angle looking at a plate of chicken chimichangas cut in half and topped with sour cream sauce
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

506 Calories
30g Fat
33g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 506
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 58%
Cholesterol 72mg 24%
Sodium 1043mg 45%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 26g
Vitamin C 20mg 98%
Calcium 272mg 21%
Iron 3mg 16%
Potassium 352mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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