Description
These Crispy Chicken Chimichangas are a flavorful Mexican-inspired dish featuring tender shredded chicken cooked in a blend of spices and green chilies, wrapped in flour tortillas with melted Monterey Jack cheese, and fried to golden perfection. Served with a creamy and tangy sour cream sauce, these chimichangas make a perfect crowd-pleasing meal for family dinners or gatherings.
Ingredients
Units
Scale
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts
- 3 cups water
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
Vegetables
- 1 (7 oz) can chopped green chilies, divided
- 1/2 cup chopped onion
- 3 garlic cloves, minced
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup water
- 1 chicken bouillon cube
- 1/2 cup sour cream
- Salt and pepper, to taste
Assembly and Frying
- 8 (8-inch) flour tortillas
- 8 oz shredded Monterey Jack cheese
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Cook the chicken: In a medium pot, combine the chicken breasts, 3 cups water, chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes until the chicken is fully cooked.
- Add vegetables: Stir in the chopped onion, minced garlic, and half of the chopped green chilies. Continue to simmer until the liquid reduces to approximately 1 cup, intensifying the flavors and softening the vegetables.
- Prepare the sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux, ensuring no lumps. Gradually add 1 cup water and crumble in the chicken bouillon cube, stirring until the sauce thickens slightly. Remove from heat and mix in the sour cream, remaining green chilies, and season with salt and pepper. Keep the sauce warm.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Stir the shredded chicken into the remaining reduced cooking liquid in the pot to soak up the flavors.
- Assemble the chimichangas: Lay each flour tortilla flat and spoon a generous portion of the shredded chicken mixture into the center. Sprinkle with shredded Monterey Jack cheese. Fold the edges of the tortilla inward and roll tightly to seal, placing each chimichanga seam-side down to prevent unrolling.
- Fry to perfection: Heat oil in a large skillet over medium-high heat until hot but not smoking. Carefully place chimichangas seam-side down into the oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Serve: Arrange chimichangas on a serving platter, drizzle generously with the warm creamy sour cream sauce, and serve immediately for the best taste and texture.
Notes
- For a spicier version, add more cayenne pepper or use hot green chilies.
- You can prepare the chicken mixture and sauce ahead of time and refrigerate until ready to assemble.
- If you prefer baking over frying, bake chimichangas at 400°F (200°C) for 15-20 minutes until crisp.
- Use vegetable or canola oil for frying to achieve a light, crispy crust.
- Leftover chimichangas reheat well in an air fryer or oven to maintain crispiness.
