Chicken Chimichangas with Sour Cream Sauce

Green chiles and Monterey Jack cheese make these chimichangas special.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 506 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup water
• 3 cups water
• salt and pepper to taste
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• oil for frying
• 8 (8 inch) flour tortillas
• 8 ounces shredded Monterey Jack cheese
• 3 large cloves garlic, minced
• 2 large skinless, boneless chicken breast halves
• 1 (7 ounce) can chopped green chilies, divided
• 0.25 teaspoon ground black pepper
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.5 cup diced onion
• 0.25 teaspoon onion powder

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove the chicken, shred with two forks, and return to the onion mixture.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Drain on a paper towel-lined plate, and remove toothpicks.

Step 10

Top with sour cream sauce to serve.