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

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