Chicken Chimichangas with Sour Cream Sauce

Chicken Chimichangas with Sour Cream Sauce

Recipe by SSTRAWDER from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

8

8 servings

  • 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
  • 0.125 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

  • 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.
  • 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.
  • Remove the chicken, shred with two forks, and return to the onion mixture.
  • 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.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • 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.
  • Drain on a paper towel-lined plate, and remove toothpicks.
  • Top with sour cream sauce to serve.

Nutritional Facts

Per 8 servings

  • Calories: 506
  • Carbohydrate: 33g
  • Fat: 30g
  • Fiber: 3g
  • Protein: 26g
  • Sugar: 2g

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