Homemade Chicken Chimichangas with Sour Cream Sauce

Looking for a delicious, crispy, and flavorful homemade Mexican dish? This Chicken Chimichangas with Sour Cream Sauce recipe is the perfect choice! Tender shredded chicken seasoned with chili powder, cumin, and garlic is wrapped in a warm flour tortilla and fried to golden perfection. Topped with a creamy, tangy sour cream sauce, this dish is sure to be a hit at dinner parties or family meals.

Ingredients

For the Chicken Filling:

• 2 large skinless, boneless chicken breasts
• 3 cups water
• 1 tbsp chili powder
• ½ tsp salt
• ½ tsp ground cumin
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne pepper
• 1 (7 oz) can chopped green chilies, divided
• ½ cup chopped onion
• 3 large garlic cloves, minced

For the Sour Cream Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup water
• 1 chicken bouillon cube
• ½ cup sour cream
• Salt and pepper, to taste

For the Chimichangas:

• Oil for frying
• 8 (8-inch) flour tortillas
• 8 oz shredded Monterey Jack cheese

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Instructions

1. Prepare the Chicken Filling:

• In a medium saucepan, combine the chicken breasts, 3 cups water, chili powder, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
• Add the chopped onion, minced garlic, and half of the chopped green chilies. Continue cooking until about 1 cup of liquid remains in the pot.
• Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to combine.

2. Make the Sour Cream Sauce:

• In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute to create a roux.
• Gradually whisk in the water and add the chicken bouillon cube. Cook until the sauce thickens, about 3 minutes.
• Stir in the sour cream, the reserved green chilies, salt, and pepper. Mix until smooth and creamy. Keep warm on low heat.

3. Assemble the Chimichangas:

• Lay a tortilla flat on a clean surface. Place a portion of the shredded chicken in the center, spreading it out without reaching the edges. Top with shredded cheese.
• Fold in the sides of the tortilla, then roll it tightly from the bottom to form a secure burrito shape. Place seam-side down to prevent unrolling.

4. Fry the Chimichangas:

• Heat oil in a large skillet over medium heat until shimmering. Place the chimichangas seam-side down in the skillet and fry until golden brown. Rotate to cook all sides evenly. Be cautious, as tortillas brown quickly.

5. Serve:

• Plate the fried chimichangas and drizzle the warm sour cream sauce over the top. Add any additional toppings such as chopped cilantro, diced tomatoes, or sliced jalapeños.

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Tips

• Shredding Chicken: Use a stand mixer with a paddle attachment for quick and easy chicken shredding.
• Sauce Consistency: If the sour cream sauce becomes too thick, thin it with a little water or chicken broth.
• Cheese Options: Swap Monterey Jack with cheddar or pepper jack for a different flavor profile.

Variations and Substitutions

• Protein Alternatives: Replace chicken with shredded beef, pork, or even black beans for a vegetarian version.
• Spice Level: Adjust the cayenne pepper and green chilies for a milder or spicier dish.
• Baking Option: Instead of frying, brush the chimichangas with oil and bake at 400°F for 20 minutes, flipping halfway.

FAQs

Can I make chimichangas ahead of time?
Yes! Assemble the chimichangas and refrigerate them, covered, for up to 24 hours. Fry or bake them just before serving.

How do I store leftovers?
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

Can I freeze them?
Absolutely. Assemble the chimichangas and freeze them uncooked. When ready to serve, fry or bake directly from frozen, adding a few extra minutes to the cooking time.

Serving Suggestions

• Pair with a side of Mexican rice, refried beans, or a fresh green salad.
• Add guacamole, pico de gallo, or salsa for extra flavor.
• Serve with a chilled margarita or horchata for a complete meal experience.

Why You’ll Love This Recipe

These homemade chicken chimichangas are packed with bold flavors and a creamy, tangy sour cream sauce that elevates every bite. The golden, crispy tortilla shell contrasts perfectly with the tender, flavorful chicken filling. This restaurant-quality dish is surprisingly easy to make and customizable for any taste preference. Whether served as a hearty dinner or an impressive appetizer, this recipe is sure to be a hit!