Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Chimichangas with Sour Cream Sauce

Rated as 4.74 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 5 m servings 506
Original recipe yields 8 servings


{{model.addEditText}} Print
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 506 calories; 30 33.3 25.7 72 1043 Full nutrition

Explore more


Read all reviews 463
  1. 612 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying.

Most helpful critical review

A whole lot of work for a "so-so" dinner, will not make again

Most helpful
Most positive
Least positive

AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying.

This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and b...

This turned out really, really well. I knew the sour cream sauce had to be good, but wasn't too sure what to expect otherwise. I would recommend frying them a little longer than 1 minute on ea...

i followed the recipe almost..i doubled the seasonings and tossed the chicken breasts in a ziploc bag and let them sit for a couple of hours. i used all the water which i also seasoned before p...

This recipe is insane! Took the following (4) user reviews and combined them as follows: "doubled seasonings"..."cut water in half"..."fresh garlic, instead of powder"..."more cayenne, less ch...

This is an excellent recipe. The sour cream sauce made it even better. I doubled the spice ingredients and it still wasn't too over-powering. I would recommend to use less than 3 cups of water ...

My family loves this receipe!! We just roll it put them in a baking dish and pour the sauce over top. We didn't really like it deep fried. Excellet family dinner

This is a really great recipe! We had extra large tortillas, so I used 3 chicken breasts instead of two, and doubled the spices. The filling has great flavor and the sauce compliments the chimis...

This is a great and easy recipe! I did use fresh garlic instead of powder, and because I didn't have bouillon cubes I used chicken broth and didn't add water. Will definately make this again! Th...