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Chicken Chimichangas with Sour Cream Sauce

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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Course: Dinner, Tacos
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
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
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