"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." — SSTRAWDER
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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.
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!
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!!!!
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 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).
* 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 from Fat: 270
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