Forget about Taco Tuesday, from now on it will be chimichanga Tuesday at your house! After you try these delicious and easy chicken chimichangas without beans, you will be hooked. Authentic Mexican chimichangas with the tastiest chicken you’ll ever try.
Chicken Chimichangas
Spices like chili powder, cumin, garlic powder, onion powder, and cayenne pepper make the most scrumptious chicken filling and along with chopped onions and green chilies, they make these chimichangas taste out of this world great.
They are fried to crispy perfection and topped with an amazing sour cream sauce that is thick and tangy and comes together in no time.
You can add your favorite veggies on top and please have lots of napkins near if you are eating them the right way: with your hands!
HOW TO MAKE CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE?
- In a medium-sized saucepan or pot, place the chicken breasts, 3 cups of water, chili powder, cumin, salt, pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil and cook for 15 minutes.
- After 15 mins, add the chopped onion, garlic, about half of the green chilies, and continue cooking until you have about one cup of liquid left on the pot.
- While this is cooking, you can make the sour cream sauce.
- In a small pan, melt the butter, add the flour and cook for about a minute
- Mix in one cup of water and chicken bouillon. Cook until thick, about 3 minutes, and add the sour cream and the reserved half of the green chilies. Blend everything well and keep warm while finishing cooking the chimichangas
- When you have about one cup of liquid left on the pot, remove the chicken breasts and shred them.
- Return shredded chicken to pot and stir.
- For the assembling of the chimichangas have your chicken, shredded cheese, and tortillas ready.
- Add chicken to the center of the tortilla, spread it but don’t go to the edge. Top with shredded cheese.
- Fold in the edges, then fold the bottom half upwards
- And continue rolling all the way to the top
- Keep your chimichangas seam side down, so they won’t unwrap and heat the oil on a large skillet. Place them seam side down and fry until golden. Be careful, the tortillas brown very fast. Roll them and cook on all sides until crispy and brown
- Serve with the sour cream sauce on top and add any other toppings you like.
HOW TO REHEAT CHICKEN CHIMICHANGAS?
If you are not going to eat all the chimichangas, don’t cover them all in salsa. Store the dry ones in an airtight container in the fridge, and to reheat you can warm them up slowly in a skillet over very low heat, or in the toaster oven.
You can certainly use the microwave, but they won’t be as crispy anymore.
WHAT TO SERVE WITH CHICKEN CHIMICHANGAS?
Top them with chopped tomatoes, shredded lettuce, chopped onion, sliced avocado, sliced black olives, sliced jalapenos, or any other veggies you like. I think they don’t need anything else. The addition of veggies on top makes them a complete and balanced meal all in itself.
RECIPE TIPS:
- Cook down the chicken until almost no liquid is left on the pot. If it is too watery, the filling will soften up the tortillas too much and make them soggy.
- Be careful when frying the tortillas, they can burn really quickly in the hot oil.
- Serve the sour cream sauce on the side, as not to soften all the chimichangas if you think they will not be consumed entirely. That way you can store them and they won’t get soggy.
- If the tortillas are unfolding, you can use toothpicks to keep them rolled up.
Chicken Chimichangas with Sour Cream Sauce
Ingredients
- 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
- ¼ teaspoon cayenne pepper
- 1 (7 oz) can chopped green chilies, divided
- ½ cup diced onion
- 3 large garlic cloves, 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 inches) flour tortillas
- 8 ounces shredded Monterey-Jack cheese
Instructions
- In a medium-sized saucepan or pot, place the chicken breasts, 3 cups of water, chili powder, cumin, salt, pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil and cook for 15 minutes.
- After 15 mins, add the chopped onion, garlic, about half of the green chilies, and continue cooking until you have about one cup of liquid left on the pot.
- While this is cooking, you can make the sour cream sauce.
- In a small pan, melt the butter, add the flour and cook for about a minute
- Mix in one cup of water and chicken bouillon. Cook until thick, about 3 minutes, and add the sour cream and the reserved half of the green chilies. Blend everything well and keep warm while finishing cooking the chimichangas
- When you have about one cup of liquid left on the pot, remove the chicken breasts and shred them
- Return shredded chicken to pot and stir
- For the assembling of the chimichangas have your chicken, shredded cheese, and tortillas ready.
- Add chicken to the center of the tortilla, spread it but don’t go to the edge. Top with shredded cheese
- Fold in the edges, then fold the bottom half upwards
- And continue rolling all the way to the top
- Keep your chimichangas seam side down, so they won’t unwrap and heat the oil on a large skillet. Place them seam side down and fry until golden. Be careful, the tortillas brown very fast. Roll them and cook on all sides until crispy and brown
- Serve with the sour cream sauce on top and add any other toppings you like.
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