Recipe Station

Here's everything you need for these indulgent chicken chimichangas with sour cream sauce. They require just 25 minutes of prep time and 40 minutes of cooking time.

Let's Get Started…

Ingredients To Gather:

• 1 tablespoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/8 teaspoon cayenne pepper

• 1 (7 ounce) can chopped green chilies, divided

• 1/2 cup diced onion

• 3 large cloves garlic, minced

• Sour cream sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup water

• salt and pepper to taste oil for frying

• 8 (8 inch) flour tortillas

• 8 ounces shredded Monterey Jack cheese

Directions To Follow:

1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes.

2. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies.

~*~ The Rest Of the Recipe ~*~

1. Next, take the chicken out, use two forks to shred it, and then place it back into the onion mixture. Melt the butter over medium heat in a small saucepan and then add the flour, stir to combine it well, and then cook for 1 minute. Add the water and the bouillon cube and whisk to mix it well, continuing to whisk until the water thickens and the bouillon is dissolved. This should take about 4 minutes. Next, add 3 ounces of green chilies along with the sour cream using a whisk, and then add salt and pepper to taste. Keep this mixture warm while you heat oil to 375 degrees Fahrenheit using either a deep fryer or a large saucepan.
2. Next, use a spoon to place about one-third of the chicken filling onto a tortilla, placing it about halfway between the bottom and the center of the tortilla. Use the back of the spoon to flatten the chicken filling into a rectangle, and then sprinkle about 1 ounce of the Monterey Jack on top of the filling. Fold the bottom of the tortilla over the filling and then fold the left and right edges of the tortilla in. Finally, create a cylinder by rolling the chimichanga up to the top edge of the tortilla. Use wooden toothpicks to keep the edges in place, and then repeat this entire process with all of the ingredients. Place two chimichangas at a time into the hot oil and cook until they're hot and golden brown on each side. This usually takes about 1 minute for each side. Place paper towels on a plate and then place the cooked chimichangas on them to drain. Remove the toothpicks before serving.

Finished!

These chicken chimichangas certainly sound like a feast, don't they? We recommend serving them with spicy Mexican rice or Mexican corn, or perhaps with plenty of tortilla chips and guacamole.

Happy Baking & Enjoy!

Article Source: All Recipes