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Chicken Chimichangas with Sour Cream Sauce

In this video, you’ll see how to make chicken chimichangas with a quick sour cream sauce. It’s 5-star comfort food, Southwest-style. Green chilies, lots of Monterey Jack cheese, and a terrific sour cream sauce make these chimichangas something special. And when you prepare the cooked chicken in advance, this meal is so quick-and-easy. Watch the video, then get SSTRAWDER’s top-rated recipe for Chicken Chimichangas with Sour Cream Sauce. The recipe calls for frying the chimichangas, but you can also bake them in the oven.

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  • nowwe'recookin!

I've followed this recipe pretty to the letter several times now and get rave reviews each time! The only small difference is that I use the seasoned water I had the chicken boiling in instead of adding the cup of plain water and a bouillon cube. I remove the shredded chicken after about 30 minutes of simmering and then let the stock reduce to a cup and half or so.

  • samdoj

I would sear first and deglaze the pan for the sauce, maybe with a little red wine for even bolder flavours.

  • Anomony

I've been making chimi's since forst having one at Mi Nidito's in Tucson thirty plus years ago. Wrap the filling in raw tortilla's, probably have to make and roll out your own. AP, shorting, water and salt. Beautiful in a deep fry, don't know how well raw works in an oven. Never considered boiling the meat. .