Recipes Cuisine Latin American Mexican Chicken Chimichangas with Sour Cream Sauce 4.8 (694) 527 Reviews 103 Photos 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. Submitted by SSTRAWDER Updated on March 10, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 103 103 103 103 103 Prep Time: 25 mins Cook Time: 40 mins Total Time: 1 hr 5 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Chicken filling: 2 large skinless, boneless chicken breast halves 3 cups water 1 tablespoon chili powder ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder ⅛ teaspoon cayenne pepper 1 (7 ounce) can chopped green chilies, divided ½ 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 ½ cup sour cream salt and pepper to taste oil for frying 8 (8 inch) flour tortillas 8 ounces shredded Monterey Jack cheese Directions 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Top with sour cream sauce to serve. DOTDASH MEREDITH FOOD STUDIOS I Made It Print Nutrition Facts (per serving) 506 Calories 30g Fat 33g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 506 % Daily Value * Total Fat 30g 38% Saturated Fat 12g 58% Cholesterol 72mg 24% Sodium 1043mg 45% Total Carbohydrate 33g 12% Dietary Fiber 3g 9% Total Sugars 2g Protein 26g 51% Vitamin C 20mg 22% Calcium 272mg 21% Iron 3mg 16% Potassium 352mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved