Name: Chicken Chimichangas with Sour Cream Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - 2 large; Water - 3 cups; Chili powder - 1 tablespoon; Salt - ½ teaspoon; Ground cumin - ½ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Chopped green chilies, divided - 1 (7 ounce) can; Diced onion - ½ cup; Garlic, minced - 3 large cloves; Butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Water - 1 cup; Chicken bouillon - 1 cube; Sour cream - ½ cup; Salt and pepper to taste - ½ cup; Oil for frying - ½ cup; Flour tortillas - 8 (8 inch); Shredded Monterey Jack cheese - 8 ounces

Chicken Chimichangas with Sour Cream Sauce

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Chimichangas with Sour Cream Sauce

1. Skinless, boneless chicken breast halves - 2 large

2. Water - 3 cups

3. Chili powder - 1 tablespoon

4. Salt - ½ teaspoon

5. Ground cumin - ½ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Garlic powder - ¼ teaspoon

8. Onion Powder - ¼ teaspoon

9. Cayenne pepper - ⅛ teaspoon

10. Chopped green chilies, divided - 1 (7 ounce) can

11. Diced onion - ½ cup

12. Garlic, minced - 3 large cloves

13. Butter - 2 tablespoons

14. All-purpose flour - 2 tablespoons

15. Water - 1 cup

16. Chicken bouillon - 1 cube

17. Sour cream - ½ cup

18. Salt and pepper to taste - ½ cup

19. Oil for frying - ½ cup

20. Flour tortillas - 8 (8 inch)

21. Shredded Monterey Jack cheese - 8 ounces

How to cook deliciously - Chicken Chimichangas with Sour Cream Sauce

1. Stage

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. Dotdash Meredith Food Studios

2. Stage

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.

3. Stage

Remove the chicken, shred with two forks, and return to the onion mixture. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

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

6. Stage

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. Dotdash Meredith Food Studios

7. Stage

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. Dotdash Meredith Food Studios

8. Stage

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.

9. Stage

Drain on a paper towel-lined plate, and remove toothpicks. Dotdash Meredith Food Studios

10. Stage

Top with sour cream sauce to serve. DOTDASH MEREDITH FOOD STUDIOS