Recipe by SSTRAWDER
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
ground black pepper
1 (7 ounce) can
chopped green chilies, divided
3 large cloves
Sour cream sauce:
salt and pepper to taste
oil for frying
8 (8 inch)
shredded Monterey Jack cheese
AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying.
A whole lot of work for a "so-so" dinner, will not make again
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!!
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.
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!!!!
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!
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
This recipe is insane! Took the following (4) user reviews and combined them as follows: "doubled seasonings"..."cut water in half"..."fresh garlic, instead of powder"..."more cayenne, less chili powder"...THEN I added my own twist by replacing green chiles with jalepenos. THERE ARE NO WORDS! (...not to mention splashing an occasional bite down with a sip of a fresh margarita)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chimichangas with Sour Cream Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 506
** Calories from Fat: 270
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make chicken breasts in a creamy dill and caper sauce.