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Chicken Chimichangas with Sour Cream Sauce

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
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
  • 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
  1. 1
    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.
  2. 2
    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.
  3. 3
    Remove the chicken, shred with two forks, and return to the onion mixture.
  4. 4
    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.
  5. 5
    Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Drain on a paper towel-lined plate, and remove toothpicks.
  10. 10
    Top with sour cream sauce to serve.
Read it online: https://culinaryheirloom.com/recipe/chicken-chimichangas-with-sour-cream-sauce/
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!