Chicken Chimichangas with Sour Cream Sauce

Introduction

Craving a crispy, cheesy Tex-Mex dish that’s bursting with bold flavors? What if you could create Chicken Chimichangas with Sour Cream Sauce in just 1 hour, with tender shredded chicken wrapped in tortillas, fried to golden perfection, and drizzled with a creamy, zesty sauce? This beginner-friendly recipe, inspired by your love for vibrant, savory dishes like Quick and Easy Paella and Southern-Style Oven-Fried Catfish, delivers a restaurant-quality meal perfect for family dinners, game nights, or Tex-Mex cravings. With its spicy chicken filling and tangy sauce, it’s a crowd-pleaser that’s worth the fry. Ready to shred that chicken and crisp some magic? Let’s get cooking!

Overview

Chicken Chimichangas with Sour Cream Sauce is a main dish featuring flour tortillas filled with a spiced, shredded chicken mixture with green chilies and Monterey Jack cheese, deep-fried until crispy, and served with a creamy sour cream sauce infused with green chilies. What makes it special? The contrast of the crunchy tortilla and tender filling, paired with the rich, mildly spicy sauce, creates a perfect Tex-Mex balance. This recipe takes about 1 hour (40 minutes prep, 20 minutes cooking) and serves 8, making it ideal for a family meal or casual gathering.

• Time Requirement: 1 hour (40 minutes prep, 20 minutes cooking)
• Difficulty Level: Moderate (requires frying, suitable for confident beginners)
• Servings: 8 servings (1 chimichanga per serving)

Essential Ingredients

The magic of Chicken Chimichangas with Sour Cream Sauce lies in its bold, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Chicken Filling

• Skinless, Boneless Chicken Breast Halves (2 large, ~1½ lbs): Lean, tender protein that shreds easily for the filling.
• Water (3 cups): Simmers chicken to keep it moist and infuses spices.
• Chili Powder (1 tbsp): Adds smoky, spicy depth.
• Salt (½ tsp): Enhances overall flavor.
• Ground Cumin (½ tsp): Brings earthy, warm spice.
• Ground Black Pepper (¼ tsp): Provides a mild, sharp bite.
• Garlic Powder (¼ tsp): Infuses savory aroma.
• Onion Powder (¼ tsp): Adds subtle oniony flavor.
• Cayenne Pepper (⅛ tsp): Contributes gentle heat.
• Chopped Green Chilies (1, 7-oz can, divided): Adds mild, tangy spice; 4 oz for filling, 3 oz for sauce.
• Diced Onion (½ cup): Offers sweet, savory texture.
• Garlic (3 large cloves, minced): Infuses bold, aromatic savoriness.

For the Sour Cream Sauce

• Butter (2 tbsp): Creates a rich base for the roux.
• All-Purpose Flour (2 tbsp): Thickens the sauce.
• Water (1 cup): Forms the sauce base with bouillon.
• Chicken Bouillon Cube (1): Adds savory, umami depth.
• Sour Cream (½ cup): Provides creamy, tangy richness.
• Salt and Pepper (to taste): Balances and enhances sauce flavors.

For the Chimichangas

• Oil for Frying (e.g., vegetable or canola, ~2–3 cups): Fries chimichangas to crispy, golden perfection.
• Flour Tortillas (8, 8-inch): Soft, pliable wraps for the filling.
• Shredded Monterey Jack Cheese (8 oz, ~2 cups): Melts smoothly for a gooey, mild flavor.

Substitutions and Variations

• Chicken Breasts: Swap with boneless chicken thighs for richer flavor (simmer 20 minutes) or rotisserie chicken (skip simmering, mix with spices and 1 cup broth).
• Green Chilies: Replace with diced jalapeños for more heat or roasted poblanos for milder flavor.
• Monterey Jack: Use cheddar, pepper jack, or a Mexican blend for varied flavor; vegan cheese for dairy-free.
• Flour Tortillas: Swap with corn tortillas for gluten-free (use smaller 6-inch, may need more); warm to prevent cracking.
• Sour Cream: Substitute with Greek yogurt or cashew cream for dairy-free; adjust seasoning.
• Vegetarian/Vegan: Use jackfruit or black beans, vegan cheese, vegetable bouillon, and cashew cream; ensure tortillas are vegan-friendly.
• Gluten-Free: Use gluten-free flour tortillas and flour for the sauce; ensure bouillon is gluten-free certified.
• Low-Sodium: Reduce salt to ¼ tsp, use low-sodium bouillon, and unsalted butter; add ½ tsp smoked paprika for flavor.

Optional Additions

• Veggies: Add ½ cup diced bell peppers or corn to the filling, inspired by your Sausage and Veggies Skillet.
• Spices: Increase cayenne to ¼ tsp or add ½ tsp chipotle powder, inspired by your Amazing Spicy Grilled Shrimp.
• Garnish: Top with chopped cilantro, avocado, or salsa, echoing your Blackened Tuna Steaks with Mango Salsa.

Step-by-Step Instructions

Making Chicken Chimichangas with Sour Cream Sauce involves simmering, shredding, frying, and saucing. Follow these instructions for perfect results every time:

1. Cook the Chicken Filling:
   • In a large saucepan, place 2 large chicken breast halves and 3 cups water.
   • Add 1 tbsp chili powder, ½ tsp salt, ½ tsp ground cumin, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder, and ⅛ tsp cayenne pepper.
   • Bring to a simmer over high heat, then reduce to medium-low and simmer for 15 minutes.
   • Stir in 4 oz (half) of the 7-oz can of chopped green chilies, ½ cup diced onion, and 3 minced garlic cloves.
   • Continue simmering until liquid reduces to 1 cup, about 10–15 minutes more.
   • Remove chicken, shred with two forks, and return to the onion mixture; reserve remaining 3 oz green chilies for the sauce.
   • Tip: Check chicken at 15 minutes; it should be tender but not overcooked; shred finely for even filling.
2. Make the Sour Cream Sauce:
   • In a small saucepan, melt 2 tbsp butter over medium heat.
   • Stir in 2 tbsp all-purpose flour and cook, stirring, for 1 minute to form a roux.
   • Whisk in 1 cup water and 1 chicken bouillon cube; cook until thickened and bouillon dissolves, about 4 minutes.
   • Whisk in reserved 3 oz green chilies and ½ cup sour cream; season with salt and pepper to taste.
   • Keep warm over low heat, stirring occasionally.
   • Tip: Whisk constantly to avoid lumps; add sour cream off heat if sauce thickens too much.
3. Prepare for Frying:
   • Heat 2–3 cups oil in a deep-fryer or large saucepan to 375°F (190°C); use enough oil for 2–3 inches depth.
   • Set up a paper-towel-lined plate for draining.
   • Tip: Use a thermometer to maintain oil temperature; fry in a well-ventilated area.
4. Assemble the Chimichangas:
   • Warm 8 (8-inch) flour tortillas in the microwave (10–15 seconds) to make them pliable.
   • Place a tortilla on a work surface; spoon about ⅓ cup chicken filling halfway between the bottom edge and center, flattening into a rectangle with a spoon.
   • Sprinkle 1 oz (~2 tbsp) shredded Monterey Jack cheese over the filling.
   • Fold the bottom of the tortilla over the filling, then fold in the left and right edges.
   • Roll tightly to the top edge, forming a cylinder; secure ends with wooden toothpicks.
   • Repeat with remaining tortillas, filling, and cheese.
   • Tip: Don’t overfill to ensure tight rolling; insert toothpicks diagonally to hold securely.
5. Fry the Chimichangas:
   • Fry chimichangas 2 at a time in hot oil, turning once, until crisp and golden brown on both sides, about 1 minute per side (2 minutes total).
   • Use tongs to transfer to the paper-towel-lined plate to drain; remove toothpicks carefully.
   • Tip: Maintain oil at 375°F to avoid greasy or undercooked chimichangas; don’t overcrowd the pan.
6. Serve:
   • Place chimichangas on plates and drizzle with warm sour cream sauce.
   • Serve hot with sides like Mexican rice, refried beans (inspired by your Quick and Easy Paella), or a cucumber salad, and a drink like a margarita or sparkling water.
   • Garnish with cilantro, avocado slices, or extra green chilies (optional) for a vibrant touch.
   • Tip: Serve immediately for maximum crispiness; offer extra sauce on the side for dipping.

Assembly

Assembling Chicken Chimichangas with Sour Cream Sauce is about creating a crispy, cheesy Tex-Mex dish with a creamy, zesty topping for a meal that’s as indulgent as it is flavorful. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Simmer chicken with spices for tenderness, roll tightly with cheese for structure, and fry for a crunchy exterior, then drizzle with sauce for richness.
• Preparation Tips:
  • Reduce chicken liquid fully to avoid soggy filling; shred chicken finely for even distribution.
  • Roll tortillas tightly and secure with toothpicks to prevent unraveling during frying.
  • Fry at the correct temperature for a golden crust; keep sauce warm but not hot to avoid curdling.
• Presentation Tips:
  • Serve on plates with sauce drizzled over to showcase the golden, crispy chimichangas and creamy topping, echoing a Tex-Mex restaurant vibe.
  • Garnish with cilantro, avocado, or a lime wedge for a colorful, fresh look, inspired by your Blackened Tuna Steaks with Mango Salsa.
  • Pair with a family dinner, game night, or Tex-Mex feast for a complete dining experience, perfect for spice lovers or comfort food enthusiasts.
  • Arrange chimichangas with sides like rice or beans to highlight the crispy texture and vibrant sauce for visual appeal.

Storage and Make-Ahead Tips

Chicken Chimichangas are best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Cook and shred chicken filling up to 1 day ahead, cool, and refrigerate in an airtight container.
  • Prepare sour cream sauce up to 1 day ahead, cool, and refrigerate; reheat gently over low heat, stirring.
  • Assemble chimichangas (without frying) up to 4 hours ahead, wrap tightly, and refrigerate; fry fresh.
  • Tip: Keep filling and tortillas separate until assembly to prevent sogginess; fry fresh for the best crunch.
• Storage:
  • Store leftover fried chimichangas in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness; microwave for 1–2 minutes if needed (crust may soften).
  • Store sauce separately in the refrigerator for up to 3 days; reheat gently, stirring.
  • Tip: Store chimichangas on paper towels to absorb oil; consume within 2 days for best quality.
• Freezing:
  • Freeze unfried, assembled chimichangas for up to 2 months; wrap individually in plastic wrap and foil, then place in a freezer-safe container.
  • Fry from frozen at 375°F (190°C) for 2–3 minutes per side, or bake at 400°F (200°C) for 20–25 minutes.
  • Freeze cooked chimichangas for up to 1 month; reheat in a 350°F (175°C) oven for 10–15 minutes.
  • Tip: Label containers with dates; freeze sauce separately for 2 months and thaw before reheating.

Recipe Variations

Chicken Chimichangas with Sour Cream Sauce are versatile and fun to customize, drawing from your interest in bold, savory dishes like Quick and Easy Paella and Southern-Style Oven-Fried Catfish. Here are some creative twists to try:

• Spicy Chimichangas: Use diced jalapeños instead of green chilies and add ¼ tsp chipotle powder, inspired by your Amazing Spicy Grilled Shrimp.
• Vegetarian Chimichangas: Replace chicken with black beans or jackfruit, use vegetable bouillon, and vegan cheese, echoing your Sausage and Veggies Skillet.
• Cheesy Enchilada-Style: Bake chimichangas at 375°F (190°C) for 15 minutes instead of frying, top with enchilada sauce and cheese, inspired by your My Chicken Parmesan.
• Low-Sodium Chimichangas: Reduce salt to ¼ tsp, use low-sodium bouillon, and unsalted butter; add ½ tsp cumin for flavor.
• Gluten-Free Chimichangas: Use gluten-free flour tortillas and flour; ensure bouillon is gluten-free certified.
• Shrimp Chimichangas: Swap chicken with 1½ lbs shrimp, cook 5–7 minutes, inspired by your Chef John’s Brazilian Fish Stew.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash onion, garlic, and chicken thoroughly; handle raw chicken with clean utensils to avoid cross-contamination; ensure chicken is fresh with no odor.
• Cook Safely: Cook chicken to an internal temperature of 165°F (74°C); fry at 375°F (190°C) to ensure a safe, crispy result.
• Prep Safely: Use a sharp knife to dice onion and mince garlic; stabilize cutting board to prevent slipping; handle hot oil with caution.
• Cook Safely: Use a thermometer to monitor oil temperature; fry in small batches to avoid splattering; use long tongs and heat-resistant gloves for safety.
• Clean Up Spills: Wipe oil, flour, or sauce spills immediately with a damp cloth; wash saucepan and utensils in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; consume chimichangas within 2 days and sauce within 3 days for best quality.

Nutritional Information

Per serving (based on 8 servings, 1 chimichanga with sauce):

• Calories: ~500 kcal
• Protein: ~25 g
• Fat: ~30 g
• Carbohydrates: ~35 g
• Sugar: ~3 g
• Fiber: ~2 g Note: Values are approximate and vary based on oil absorption, cheese amount, and tortilla size. Baking instead of frying or using less cheese reduces fat and calories.

Conclusion

You’re now ready to create Chicken Chimichangas with Sour Cream Sauce that are as crispy as they are flavorful! This 1-hour recipe, tailored to your love for bold, savory dishes like Quick and Easy Paella and Southern-Style Oven-Fried Catfish, is perfect for family dinners, game nights, or Tex-Mex feasts. With its cheesy, spicy filling and creamy sauce, this dish is a guaranteed crowd-pleaser. Feel free to tweak the spices, fillings, or cooking method to make it your own. Shred that chicken, fry those chimichangas, and enjoy every crunchy, Tex-Mex-inspired bite. Happy cooking, and savor the chimichanga bliss!

Print

FAQs

1. Can I bake instead of fry the chimichangas?
Yes! Place assembled chimichangas on a greased baking sheet, brush with oil, and bake at 400°F (200°C) for 15–20 minutes, turning halfway, until golden and crispy.

2. Are these chimichangas very spicy?
The green chilies and ⅛ tsp cayenne add mild heat. Omit cayenne or use half the chilies for less spice; add ½ tsp chipotle powder for more heat, inspired by your Amazing Spicy Grilled Shrimp.

3. Can I make this vegetarian?
Yes! Replace chicken with black beans, jackfruit, or mushrooms; use vegetable bouillon and vegan cheese for vegan-friendly chimichangas.

4. Why are my chimichangas falling apart?
Overfilling or loose rolling can cause this. Use ⅓ cup filling, roll tightly, and secure with toothpicks; warm tortillas to prevent cracking.

5. Can I make this ahead?
Yes! Prepare chicken filling and sauce 1 day ahead, refrigerate; assemble chimichangas 4 hours ahead. Fry or bake fresh for the best texture.

6. How do I pick good chicken breasts?
Choose fresh, large chicken breasts with a pinkish color, no odor, and firm texture; 1½ lbs yields about 2 large halves.

7. Can I prep this for meal prep?
Yes! Fry and store chimichangas for 2 days, sauce for 3 days in the fridge; reheat in the oven. Freeze unfried chimichangas for 2 months or cooked for 1 month.

8. What’s the best way to store leftovers?
Store chimichangas and sauce separately in airtight containers in the fridge for 2 and 3 days, respectively; reheat in the oven; freeze unfried for 2 months or cooked for 1 month.