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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Feb. 4, 2014
This has become a standby recipe in my dinner repertoire! Doing it in a saucepan is a LOT of work, though, so I do my chicken in a slow cooker, all day long, with the water and the spices. This makes the chicken literally fall apart once you're ready to put it into the tortillas. I also bake them at 425 rather than deep frying. I make the sauce while they're baking, and voila! I am ashamed to say that I can eat a LOT of these in one sitting....!
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