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.

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, and half of the green chilies. Continue cooking until you have about one cup of liquid left in 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 in the pot, remove the chicken breasts and shred them.
Return the shredded chicken to the pot and stir.
For assembling 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 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?

All this full meal needs as a side dish is a salad such as Cucumber, Tomato, and Onion Salad, The Best Tossed Salad, or tangy Vinegar Salad.

RECIPE TIPS:

Cook down the chicken until almost no liquid is left in 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, so 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

Forget about Taco Tuesday, from now on it will be Chimichanga Tuesday at your house

5 from 1 vote

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Course: Dinner, Tacos

Cuisine: Mexican

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings:

Calories: 347kcal

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 chopped 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, and half of the green chilies. Continue cooking until about one cup of liquid is left in 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 the chicken bouillon. Cook until thick, about 3 minutes. Add the sour cream, the reserved green chilies, salt, and pepper. Stir until well combined. Keep warm while finishing cooking the chimichangas.
When you have about one cup of liquid left in the pot, remove the chicken breasts and shred them.
Add the shredded chicken to the sauce.
To assemble the chimichangas, have your chicken, shredded cheese, and tortillas ready.
Place chicken in 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.
Continue rolling 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 because 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.