Chicken Chimichangas with Sour Cream Sauce

Chicken Chimichangas with Sour Cream Sauce

World Cuisine Latin American Mexican

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

Servings per recipe: 8
Calories per serving: 506
Preparation time: 25m
Total cooking time: 1h 5m

Ingredients:


  • Chicken filling:
  • 2 large skinless, boneless chicken breast halves
  • 3 cups water
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 (7 ounce) can chopped green chilies, divided
  • 1/2 cup diced onion
  • 3 large cloves garlic, minced
  • Sour cream sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 cube chicken bouillon
  • 1/2 cup sour cream
  • salt and pepper to taste
  • oil for frying
  • 8 (8 inch) flour tortillas
  • 8 ounces shredded Monterey Jack cheese

Directions:


  • 1   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. 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. Remove the chicken, shred with two forks, and return to the onion mixture.
  • 2   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.
  • 3   Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 4   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. 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.
  • 5   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. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Nutrion facts:


Total Fat 30g 46%
    Saturated Fat 12.0g  
Cholesterol 72mg 24%
Sodium 1043mg 42%
Potassium 352mg 10%
Total Carbohydrates 33.3g 11%
Dietary Fiber 2.6g 10%
Protein 25.7g 51%
Sugars 2g  
Vitamin A 897IU  
Vitamin C 20mg  
Calcium 272mg  
Iron 3mg  
Thiamin 0mg  
Niacin 14mg  
Vitamin B6 0mg  
Magnesium 47mg  
Folate 79mcg