Easy Chicken Chimichangas Recipe with Creamy Sour Cream Sauce

Ingredients

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

Instructions

1. In a large saucepan, place the chicken breasts. Add water, chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer on high heat, then reduce heat to medium-low, and simmer for 15 minutes.
2. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve the remaining 3 ounces of chopped green chilies.
3. Remove the chicken from the saucepan, shred it with two forks, and return it to the onion mixture.
4. In a small saucepan over medium heat, melt the butter. 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, approximately 4 minutes. Whisk in the reserved 3 ounces of green chiles and the sour cream; season with salt and pepper to taste. Keep warm until ready to serve.
5. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. Lay a tortilla on your work surface. Spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center. Use the back of a spoon to flatten the filling into a rectangle. Sprinkle about 1 ounce of Monterey Jack cheese over the filling.
7. 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.
8. 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.
9. Drain the cooked chimichangas on a paper towel-lined plate, and remove the toothpicks.
10. To serve, top with the creamy sour cream sauce.

Nutrition

• Calories: 506 kcal
• Fat Content: 30 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 1043 mg
• Protein Content: 26 g
• Cholesterol Content: 72 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g