The first bite of a crispy Chicken Chimichanga with Sour Cream Sauce instantly transports me to sun-soaked street fairs, where the sizzle of frying tortillas mingles with the laughter of families enjoying homemade goodness. On busy weeknights, I often find myself longing for a meal that feels special yet can be whipped up with a bit of love and care. This delightful recipe strikes the perfect balance: it’s not just a quick fix for my fast-food fatigue; it’s an invitation to gather around the table and savor the joy of hearty, home-cooked comfort.
With tender, seasoned chicken enclosed in golden, crunchy tortillas and drizzled with creamy sour cream sauce, you’re in for a treat that’s as satisfying to make as it is to eat. Whether you’re looking to impress friends at a dinner party or simply seeking a crowd-pleasing family dinner, these Chimichangas deliver on flavor and nostalgia. So roll up your sleeves and let’s turn your kitchen into a fiesta with this easy yet impressive dish!
Why Love Chicken Chimichangas with Sour Cream Sauce?
Crispy, Golden Perfection: Each bite offers a delightful crunch that contrasts beautifully with the tender chicken filling.
Flavor Explosion: The blend of spices and sour cream sauce elevates the classic chimichanga to new heights.
Simplicity at Its Best: Whipping up this dish is a breeze, needing minimal prep time and just a handful of ingredients.
Crowd-Pleasing Treat: Perfect for gatherings, your family and friends will be begging for seconds after tasting these delicious chimichangas!
Versatile Delight: Customize with your favorite ingredients, whether it be spicy jalapeños or fresh veggies for added crunch.
Chicken Chimichangas with Sour Cream Sauce Ingredients
For the Chicken Filling
• Chicken breast halves – Use skinless, boneless for tenderness and easy shredding.
• Water – Essential for simmering the chicken until perfectly cooked.
• Chili powder – Adds a rich, smoky flavor that’s key to this dish.
• Salt – Enhances all the flavors in your filling.
• Ground cumin – Infuses a warm, earthy note that complements the spices.
• Ground black pepper – A must-have for subtle heat and depth.
• Garlic powder – Offers a quick flavor boost without peeling garlic.
• Onion powder – Enhances the savory profile of the filling.
• Cayenne pepper – Just a pinch adds a delightful kick!
• Chopped green chilies – Incorporate for a touch of tang and spice.
• Diced onion – Brings sweetness and texture into the mix.
• Minced garlic – Fresh garlic elevates the aromatics in your filling.
For the Sauce
• Butter – Helps create a rich base for your sauce.
• All-purpose flour – Thickens the sauce, giving it a creamy texture.
• Chicken bouillon cube – Deepens the chicken flavor in the sauce.
• Water – Blends with the flour and bouillon for perfect consistency.
• Sour cream – The star of your creamy sauce, making it irresistibly rich.
• Salt and pepper – Adjust to taste for that perfect seasoning.
For Assembly
• Oil for frying – Choose a neutral oil for frying until crispy and golden.
• Flour tortillas – Adds heartiness, perfectly able to enclose the chicken filling.
• Shredded Monterey Jack cheese – Provides a melty, creamy layer that enhances the delicious experience.
With these essential Chicken Chimichangas with Sour Cream Sauce ingredients, you’re on your way to creating a comforting and satisfying family meal that beats fast food every time!
How to Make Chicken Chimichangas
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Simmer the Chicken: Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce to medium-low and simmer for 15 minutes.
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Mix in Veggies: After 15 minutes, stir in 4 ounces of green chiles, diced onion, and minced garlic; continue simmering until the liquid reduces to 1 cup. Reserve the remaining 3 ounces of chopped green chiles for later.
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Shred the Chicken: Remove the cooked chicken from the pan, shred it with two forks, and return it to the onion mixture to combine and soak up the flavors.
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Prepare the Sauce: Meanwhile, melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute. Whisk in 1 cup water and the chicken bouillon cube until thickened, about 4 minutes. Whisk in the reserved 3 ounces of green chiles and sour cream; season with salt and pepper to taste. Keep warm.
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Heat the Oil: In a deep-fryer or large saucepan, heat oil to 375°F (190°C). This temp will ensure your chimichangas get perfectly crispy and golden.
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Assemble the Chimichangas: Place a tortilla on your work surface, spoon about ⅓ cup of chicken filling halfway between the bottom edge and the center, and flatten it out with the back of a spoon. Sprinkle on about 1 ounce of Monterey Jack cheese.
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Roll Them Up: Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges and roll up tightly to the top edge. Secure ends with wooden toothpicks and repeat with remaining ingredients.
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Fry the Chimichangas: Carefully cook the chimichangas, 2 at a time, in the hot oil until crisp and golden brown on both sides, about 1 minute per side.
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Drain: Remove chimichangas and drain on paper towel-lined plates, then don’t forget to take out the toothpicks!
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Serve: Top with the creamy sour cream sauce for a delicious finish.
Optional: Sprinkle with fresh cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Chimichangas with Sour Cream Sauce are perfect for busy home cooks looking to save time! You can prepare the filling up to 24 hours in advance; simply simmer the chicken, shred it, and mix it with the veggies and spices. Store the mixture in an airtight container in the refrigerator. If you’d like, you can also assemble the chimichangas ahead of time and refrigerate them for up to 3 days. Just make sure to tightly wrap them to prevent sogginess. When it’s time to serve, heat the oil and fry them straight from the fridge for crispy, golden results that are just as satisfying!
Chicken Chimichangas Variations
Get ready to transform your Chicken Chimichangas with these mouthwatering twists and substitutions that add a personal touch!
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Spicy Kick: Add diced jalapeños to the chicken filling for an extra layer of heat. This zesty addition brings a wonderful warmth and a burst of flavor that dances on the palate.
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Vegetarian Option: Substitute chicken with shredded jackfruit or sautéed mushrooms for a veggie-friendly alternative. Packed with flavor and texture, this option ensures everyone at the table can enjoy a tasty bite!
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Cheese Lovers: Experiment with cheese varieties. Try pepper jack or a blend of cheddar for a melty, flavorful twist. Mix in your favorite cheese to create a delightful gooey filling that complements the crispy tortilla.
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Baked Chimichangas: For a healthier option, brush the chimichangas lightly with olive oil and bake at 400°F (200°C) for 20-25 minutes until golden. You’ll still achieve that satisfying crunch without the frying.
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Crispy Additions: Incorporate crushed tortilla chips or panko breadcrumbs into the filling for extra crunch. The added texture enhances your chimichangas, elevating each heavenly bite.
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Sour Cream Alternatives: Swap sour cream with Greek yogurt for a tangy twist that’s also healthier. This clever substitution keeps the delicious creaminess while adding a protein boost.
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Herb Infusion: Add fresh cilantro or parsley to the chicken mixture for a refreshing take. This herbaceous flavor brings brightness that perfectly complements the richness of the dish.
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Fiesta Flavor: Toss in some corn or black beans with the chicken filling for added sweetness and creaminess. This power combo not only enriches flavors but also adds nutrition to your meal.
With these creative variations, you can make each batch of Chicken Chimichangas uniquely yours while keeping that heartfelt charm of home-cooked goodness!
Expert Tips for Chicken Chimichangas
- Perfectly Shredded Chicken: Ensure the chicken is fully cooked before shredding. Undercooked chicken will be tough and hard to shred.
- Avoid Soggy Tortillas: Lightly warm tortillas in a dry pan before filling; this prevents them from tearing and makes them easier to roll.
- Oil Temperature Check: Use a thermometer to make sure the oil reaches 375°F (190°C). If the oil is not hot enough, the chimichangas will absorb too much oil and become greasy.
- Flavor Infusion: Don’t skip the spices! Letting the chicken simmer in seasoned water infuses flavor throughout. This seasoning is crucial for delicious Chicken Chimichangas.
- Customize Your Filling: Mix in fresh veggies or beans to the chicken filling for added flavor and texture. Be creative with what you have on hand!
How to Store and Freeze Chicken Chimichangas
Fridge: Store leftover Chicken Chimichangas in an airtight container for up to 3 days. This keeps them fresh and ready for a quick meal!
Freezer: Freezing is simple! Wrap individual chimichangas tightly in plastic wrap, then place them in a freezer-friendly bag. They can be frozen for up to 2 months.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat in the oven at 375°F (190°C) for 15-20 minutes to maintain crispiness. For a quick fix, the microwave works in a pinch, although the texture may become softer.
Serve with Sauce: Always have your sour cream sauce on hand when serving leftovers for that creamy delight with each bite!
What to Serve with Chicken Chimichangas with Sour Cream Sauce?
Indulging in a plate of sizzling chicken chimichangas is more than just a meal; it’s an opportunity to create a colorful spread that enhances your dining experience.
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Mexican Street Corn: This vibrant side dish, featuring sweet corn mixed with creamy mayonnaise and spices, brings a refreshing crunch that complements the richness of the chimichangas perfectly.
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Pico de Gallo: A fresh salsa made with diced tomatoes, onions, cilantro, and lime juice adds a zesty brightness that cuts through the flavors, enhancing every bite.
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Spanish Rice: Fluffy rice cooked with tomato, garlic, and spices serves as a hearty backdrop, making it an ideal companion to your flavorful chimichangas.
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Guacamole: Silky and creamy, this avocado dip not only adds a luxurious texture but also balances out the dish’s spice with its cool, refreshing flavor.
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Black Bean Salad: Tossed with bell peppers, corn, and a tangy dressing, this salad offers a delightful contrast and an extra dose of fiber to your plate.
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Churros: For dessert, these fried dough pastries rolled in cinnamon sugar are a sweet way to end the meal, providing a satisfying crunch and warmth that echoes the theme of your main dish.
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Margaritas: Pair your chimichangas with a classic margarita, its citrusy notes and refreshing chill will elevate your dining experience to celestial heights!
With these pairings, you’ll create a remarkable meal that has your guests coming back for more, inviting everyone to linger around the table a bit longer.
Chicken Chimichangas with Sour Cream Sauce Recipe FAQs
How do I choose the right chicken for Chicken Chimichangas?
Absolutely! When selecting chicken, look for skinless, boneless breast halves that are fresh and firm. Avoid any chicken with a slimy texture or strong odor, which can indicate spoilage. For a tender result, opt for chicken that hasn’t been frozen if possible.
How should I store leftover Chicken Chimichangas?
Store your leftover chicken chimichangas in an airtight container in the fridge for up to 3 days. To keep them fresh, allow them to cool completely before sealing. Placing a paper towel inside the container can help absorb any excess moisture and maintain crispiness.
Can I freeze Chicken Chimichangas, and how?
Yes, you can freeze them! To freeze Chicken Chimichangas, rewrap each one tightly in plastic wrap and then place them in a freezer-safe bag. This method keeps them fresh for up to 2 months. Remember to label your bag with the date so you can enjoy them before they lose quality!
How do I reheat frozen Chicken Chimichangas?
For best results, thaw the chimichangas overnight in the fridge. Then, reheat them in the oven at 375°F (190°C) for 15-20 minutes to retain their crispy texture. If you’re in a hurry, you can use the microwave, but be mindful that the crunchiness may be lost.
What can I do if my chimichangas are soggy?
Very common! If your chimichangas come out soggy, it might be due to overfilling or the tortillas not being warm enough before wrapping. To avoid this, warm your tortillas briefly in a dry skillet to make them easier to roll without tearing. Also, make sure to use just enough filling to leave a little space for folding.
Are Chicken Chimichangas safe for kids and pets?
Generally, Chicken Chimichangas can be a kid-friendly dish when made mild. For pets, it’s best to avoid sharing this recipe with them, as the spices and ingredients like onions and garlic can upset their stomach. Always check with your vet if you’re unsure about particular ingredients!
Irresistible Chicken Chimichangas with Sour Cream Sauce Recipe
Ingredients
Equipment
Method
- Simmer the Chicken: Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce to medium-low and simmer for 15 minutes.
- Mix in Veggies: Stir in the chopped green chilies, diced onion, minced garlic; continue simmering until the liquid reduces to 1 cup. Reserve some green chilies for later.
- Shred the Chicken: Remove the cooked chicken from the pan, shred it with two forks, and return it to the onion mixture to combine.
- Prepare the Sauce: Melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute. Whisk in the water and bouillon until thickened, about 4 minutes. Stir in reserved chilies and sour cream; season with salt and pepper.
- Heat the Oil: In a deep-fryer or large saucepan, heat oil to 375°F (190°C).
- Assemble the Chimichangas: Place a tortilla on your work surface, spoon about ⅓ cup of filling, and sprinkle with cheese.
- Roll Them Up: Secure the filling by rolling the tortillas snugly and securing ends with toothpicks.
- Fry the Chimichangas: Cook in hot oil until crisp and golden brown on both sides, about 1 minute per side.
- Drain: Remove and drain on paper towel-lined plates, removing toothpicks.
- Serve: Top with creamy sour cream sauce.