Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.