Crispy Chicken Chimichangas with Creamy Sour Cream Sauce

Name: Crispy Chicken Chimichangas with Creamy Sour Cream Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 2 tbsp Butter; 0.13 tsp Cayenne Pepper; 1 cube Chicken Bouillon; 2 whole Chicken Breast; 1 tbsp Chili Powder; 1 dash Cooking Oil; 7 oz Diced Green Chiles; 0.5 cup Diced Onion; 8 whole Flour Tortilla; 0.25 tsp Garlic Powder; 0.5 tsp Ground Cumin; 3 whole Minced Garlic; 0.25 tsp Onion Powder; 0.5 tsp Salt; 1 dash Salt & Pepper; 8 oz Shredded Monterey Jack Cheese; 0.5 cup Sour Cream; 3 cups Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Halal 🕌Comfort-Food

Crispy Chicken Chimichangas with Creamy Sour Cream Sauce feature tender, spiced shredded chicken tucked into flour tortillas and fried until golden, then topped with a cool, tangy sour cream–green chile sauce. The contrast of crunchy exterior, melty Monterey Jack, and gently smoky heat makes every bite rich and comforting. Serve for a hearty weeknight dinner or a fun weekend meal with your favorite toppings.

Prep25 mins
Cook40 mins
Serves8
DifficultyMedium

1

Place the chicken breasts in a large saucepan. Add 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 lower to medium-low and simmer for 15 minutes.
2

After 15 minutes, stir in 4 ounces of green chiles, the onion, and the garlic; continue simmering until the liquid reduces to 1 cup. Set aside the remaining 3 ounces of chopped green chilies.
3

Remove the chicken, shred it with two forks, and return it to the onion mixture.
4

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 the bouillon cube until the mixture thickens and the bouillon cube dissolves, about 4 minutes. Whisk in the reserved 3 ounces of green chilies and the sour cream; season with salt and pepper to taste. Keep warm.
5

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6

Place a tortilla on your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center. Use the back of a spoon to flatten the filling into a rectangle. Sprinkle about 1 ounce of Monterey Jack cheese over the filling.
7

Fold the bottom of the tortilla tightly over the filling, then fold in the left and right sides. Roll the chimichanga up to the top edge to form a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
8

Fry the chimichangas, 2 at a time, in the hot oil until crisp and golden brown on both sides, about 1 minute per side.
9

Drain on a paper towel-lined plate and remove the toothpicks.
10

Top with the sour cream sauce to serve.