Chicken Chimichangas with Sour Cream Sauce Recipe - Allrecipes.com
Chicken Chimichangas with Sour Cream Sauce Recipe
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Chicken Chimichangas with Sour Cream Sauce
See how to make cheesy chicken chimichangas in a savory sauce. See more
  • READY IN ABOUT 1¼ hrs

Chicken Chimichangas with Sour Cream Sauce

Read Reviews (234)

"I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch." —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  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.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 40 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2011

AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying.

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Most Helpful Critical Review
May 19, 2012

A whole lot of work for a "so-so" dinner, will not make again

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Sep 15, 2010

This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and baked in my convection toaster oven at 400 degrees for 5 minutes, turned over and baked 5 more minutes. So good!!

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May 24, 2010

This turned out really, really well. I knew the sour cream sauce had to be good, but wasn't too sure what to expect otherwise. I would recommend frying them a little longer than 1 minute on each side--they came out a little bit cool, so I threw them in for another minute per side. If you end up going with the full 3 cups of water, it will take a while to boil down, but it is totally worth the wait. Will definitely be making again.

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May 18, 2010

This is an excellent recipe. The sour cream sauce made it even better. I doubled the spice ingredients and it still wasn't too over-powering. I would recommend to use less than 3 cups of water with the chicken because it took a while to evaporate. Overall, it was easy to make and a great hit!

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Nov 11, 2010

i followed the recipe almost..i doubled the seasonings and tossed the chicken breasts in a ziploc bag and let them sit for a couple of hours. i used all the water which i also seasoned before putting in the chicken breasts to simmer. i shredded the chicken while it was reducing in the pan to absorb more of the flavors while cooking. i also wrapped them and sprayed them with low-fat cooking spray and cooked them in the oven at 400 degrees. for the sauce i used chicken broth instead of the bouillion cube i also added some of the "sauce" from the cooked chicken as well as some adobo and lemon juice for a little tang to compliment the spice..served with yellow rice and black beans and garlic. BIG HIT with the men in my house! thank you for the recipe i loved it!!!!

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Nov 16, 2011

My family loves this receipe!! We just roll it put them in a baking dish and pour the sauce over top. We didn't really like it deep fried. Excellet family dinner

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Jan 25, 2011

This is a really great recipe! We had extra large tortillas, so I used 3 chicken breasts instead of two, and doubled the spices. The filling has great flavor and the sauce compliments the chimis really well. Next time I think I will try baking the chimis instead of frying. Hopefully this will make the leftovers a little less soggy (and a little healthier).

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 1091 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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