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Chicken Chimichangas with Sour Cream Sauce

Irresistible Chicken Chimichangas with Sour Cream Sauce Recipe

Enjoy these Chicken Chimichangas with Sour Cream Sauce for a crispy, flavorful, and satisfying meal that pleases everyone.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 chimichangas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 pieces skinless, boneless chicken breast halves Use for tenderness and easy shredding.
  • 1 cup water Essential for simmering the chicken.
  • 1 tablespoon chili powder For smoky flavor.
  • 1 teaspoon salt Enhances flavor.
  • 1 teaspoon ground cumin Adds warmth.
  • 1 teaspoon ground black pepper For subtle heat.
  • 1 teaspoon garlic powder Flavor boost.
  • 1 teaspoon onion powder Enhances savory profile.
  • 1/4 teaspoon cayenne pepper Adds a kick.
  • 4 ounces chopped green chilies Gives tang and spice.
  • 1 medium diced onion Brings sweetness.
  • 2 cloves minced garlic Elevates the aromatics.
For the Sauce
  • 2 tablespoons butter Creamy base.
  • 2 tablespoons all-purpose flour Thickens sauce.
  • 1 cube chicken bouillon Enhances chicken flavor.
  • 1 cup water For consistency.
  • 1 cup sour cream Gives richness.
  • to taste salt For seasoning.
  • to taste black pepper For seasoning.
For Assembly
  • oil for frying Neutral oil for frying.
  • 4 pieces flour tortillas To enclose fillings.
  • 1 cup shredded Monterey Jack cheese Adds creaminess.

Equipment

  • large saucepan
  • small saucepan
  • Deep-fryer or large saucepan for frying
  • Wooden toothpicks

Method
 

Cooking Steps
  1. 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.
  2. 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.
  3. Shred the Chicken: Remove the cooked chicken from the pan, shred it with two forks, and return it to the onion mixture to combine.
  4. 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.
  5. Heat the Oil: In a deep-fryer or large saucepan, heat oil to 375°F (190°C).
  6. Assemble the Chimichangas: Place a tortilla on your work surface, spoon about ⅓ cup of filling, and sprinkle with cheese.
  7. Roll Them Up: Secure the filling by rolling the tortillas snugly and securing ends with toothpicks.
  8. Fry the Chimichangas: Cook in hot oil until crisp and golden brown on both sides, about 1 minute per side.
  9. Drain: Remove and drain on paper towel-lined plates, removing toothpicks.
  10. Serve: Top with creamy sour cream sauce.

Nutrition

Serving: 1chimichangaCalories: 450kcalCarbohydrates: 42gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Sprinkle with fresh cilantro for extra flavor.

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