Chicken Chimichangas with Sour Cream Sauce
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.
Dinner · Ryan Johnson's Kitchen
Prep 20 min · Cook 30 min · Total 50 min · Serves 4
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
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.