Name: Crispy Chicken Chimichangas with Creamy Sour Cream Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 large boneless, skinless chicken breasts; 3 cups water; 1 tbsp chili powder; ½ tsp salt; ½ tsp ground cumin; ¼ tsp black pepper; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp cayenne pepper; 1 (7 oz) can chopped green chilies, divided; ½ cup chopped onion; 3 garlic cloves, minced; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup water; 1 chicken bouillon cube; ½ cup sour cream; Salt and pepper, to taste; 8 (8-inch) flour tortillas; 8 oz shredded Monterey Jack cheese; Oil for frying (vegetable or canola oil recommended)

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Introduction

Crispy Chicken Chimichangas are a delightful Mexican-inspired treat, featuring tender shredded chicken wrapped in a golden fried tortilla. Served with a creamy sour cream sauce, this dish is perfect for a satisfying meal that’s full of flavor and texture.

Three baked rolled tortillas filled with shredded chicken, slightly browned and topped with melted cheese that has a glossy, creamy texture. Each roll has a thick streak of white sour cream on top, finished with small, bright red diced tomatoes and green chopped cilantro sprinkled over them. On the side, there is a fresh salad made of shredded light green lettuce mixed with more diced red tomatoes and green herbs, all served on a round white plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts
3 cups water
1 tbsp chili powder
½ tsp salt
½ tsp ground cumin
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper
1 (7 oz) can chopped green chilies, divided
½ cup chopped onion
3 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
1 cup water
1 chicken bouillon cube
½ cup sour cream
Salt and pepper, to taste
8 (8-inch) flour tortillas
8 oz shredded Monterey Jack cheese
Oil for frying

Instructions

Step 1: In a medium pot, combine chicken breasts, 3 cups water, chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil, then reduce heat and cook for 15 minutes until chicken is cooked through.
Step 2: Add chopped onion, minced garlic, and half of the green chilies to the pot. Continue simmering until about 1 cup of liquid remains.
Step 3: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add 1 cup water and chicken bouillon cube, stirring until the mixture thickens slightly.
Step 4: Stir sour cream, remaining green chilies, salt, and pepper into the sauce. Keep warm on low heat.
Step 5: Remove the chicken breasts and shred them with two forks. Stir the shredded chicken back into the sauce mixture.
Step 6: Place a spoonful of the chicken mixture in the center of each flour tortilla. Sprinkle with shredded Monterey Jack cheese. Fold the edges in and roll the tortilla tightly, placing the seam side down.
Step 7: Heat oil in a large skillet over medium-high heat. Fry each chimichanga seam-side down until golden brown on all sides. Drain on paper towels to remove excess oil.
Step 8: Drizzle the warm sour cream sauce over the chimichangas and serve immediately.

Tips & Variations

For extra heat, add diced jalapeños or a pinch more cayenne pepper to the chicken mixture.
Use corn tortillas instead of flour for a gluten-free option, although they are more delicate and require careful handling.
Serve with salsa, guacamole, or fresh cilantro for an added burst of flavor.
To reduce frying oil absorption, make sure oil is hot enough before frying (about 350°F or 175°C).

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving if you want to keep the texture crunchy.

How to Serve

A close-up view of a rolled tortilla filled with shredded, juicy chicken and melted cheese inside, topped with a smooth white sour cream layer, finely chopped red tomato pieces and green herbs scattered on top. The tortilla has a light golden-brown toasted color and the chicken meat filling looks tender and moist. The background shows a slight blur of a fresh green salad with diced red tomatoes on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chimichangas instead of frying them?

Yes, baking is a healthier alternative. Place the assembled chimichangas on a baking sheet, brush lightly with oil, and bake at 400°F (200°C) for about 20 minutes or until crispy and golden brown.

What can I substitute for sour cream in the sauce?

You can use Greek yogurt as a tangy, lower-fat substitute for sour cream. Just make sure to add it off the heat to prevent curdling.