Dinner

Chicken Chimichangas with Sour Cream Sauce

Name: Chicken Chimichangas with Sour Cream Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 1 pre-cooked, shredded rotisserie chicken; 3 cups water; 1 tablespoon chili powder; 1/2 tsp. salt; 1/2 tsp. ground cumin; 1/4 tsp. ground black pepper; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 1/8 tsp. cayenne pepper; 1 7 ounce can chopped green chilies; 1/2 cup diced onion; 3 large cloves garlic, minced; 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 flour tortillas; 8 ounces shredded Monterey Jack cheese

admin October 18, 2025 0 Comments

Servings: 8 Total Time: 40 mins Difficulty: Intermediate

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Ryan Johnson's Cookbook

Chicken Chimichangas with Sour Cream Sauce

Author: admin Cooking Method: Air Fying, Baking Cuisine: Mexican Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 10 mins Total Time 40 mins

Servings: 8

Best Season: Fall, Winter

Description

For the filling, we recommend using pre-cooked, shredded chicken—a rotisserie chicken is your best friend here! Combine it with a mix of Monterey Jack and Pepper Jack (or your favorite Mexican blend) cheese, maybe a spoonful of salsa, and a few key seasonings like cumin and oregano for an authentic depth of flavor.

Chicken filling

Scale

1 pre-cooked, shredded rotisserie chicken
3 cups water
1 tablespoon chili powder
¹⁄₂ tsp. salt
¹⁄₂ tsp. ground cumin
¹⁄₄ tsp. ground black pepper
¹⁄₄ tsp. garlic powder
¹⁄₄ tsp. onion powder
¹⁄₈ tsp. 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 flour tortillas (8 inch)
8 ounces shredded Monterey Jack cheese

Instructions

Place the rotisserie chicken 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.
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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.
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.

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Ryan Johnson Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!