Chicken Chimichangas with Sour Cream Sauce
Forget about Taco Tuesday, from now on it will be Chimichanga Tuesday at your house
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Servings: 8
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.
Nutrition
Calories: 347kcal | Carbohydrates: 32g | Protein: 18g | Fat: 17g