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Introduction

Craving a crispy, cheesy Tex-Mex dish that’s bursting with flavor? Chicken Chimichangas with Sour Cream Sauce deliver golden, fried tortillas stuffed with spicy shredded chicken and Monterey Jack cheese, topped with a creamy, tangy green chile sauce. This restaurant-style recipe combines a zesty chicken filling with a rich sour cream sauce for a satisfying meal. Perfect for family dinners, game nights, or Tex-Mex cravings, it’s ready in about 1 hour and manageable for home cooks. Curious about how to create these delicious chimichangas? Let’s dive into this flavorful recipe that’s sure to spice up your table!

Overview: Why Chicken Chimichangas with Sour Cream Sauce Are Special

Chicken Chimichangas with Sour Cream Sauce stand out for their crispy, fried exterior and tender, spiced chicken filling, paired with a velvety sauce that adds creamy richness. The filling, seasoned with chili powder, cumin, and green chiles, brings bold Tex-Mex flavors, while the quick-fry method ensures a perfect crunch. This recipe serves 8, uses one pot for the filling and a small saucepan for the sauce, and balances spice with creamy relief. Its vibrant taste, festive presentation, and crowd-pleasing appeal make it ideal for casual gatherings, weeknight meals, or Mexican-inspired feasts.

Time Requirement:
- Prep: 20 minutes
- Cooking: 40 minutes
- Total: About 1 hour
Difficulty Level: Moderate. Involves simmering, shredding, frying, and sauce-making, but clear steps make it accessible for home cooks.
Why It’s Special: This recipe serves 8, offers crispy, flavorful chimichangas, and is a complete Tex-Mex meal. It’s perfect for gatherings, comfort food cravings, or festive dinners.

Essential Ingredients

This chimichanga dish comes together with ingredients that create a bold, satisfying meal. Here’s what you need and why each matters:

For the Chicken Filling

Skinless, Boneless Chicken Breast Halves (2 large, about 1 ½ lbs): Lean protein that shreds easily for a tender filling.
Water (3 cups): Cooks the chicken and forms the base for the flavorful reduction.
Chili Powder (1 tbsp): Adds smoky, spicy depth.
Salt (½ tsp): Enhances overall flavor.
Ground Cumin (½ tsp): Brings warm, earthy spice.
Ground Black Pepper (¼ tsp): Adds mild, peppery warmth.
Garlic Powder (¼ tsp): Contributes savory depth.
Onion Powder (¼ tsp): Provides subtle onion flavor without texture.
Cayenne Pepper (⅛ tsp): Offers a slight, adjustable heat.
Chopped Green Chiles (1 x 7 oz can, divided): Adds mild heat and tangy flavor; 4 oz for filling, 3 oz for sauce.
Diced Onion (½ cup): Brings sweet, savory texture to the filling.
Garlic (3 large cloves, minced): Infuses bold, aromatic flavor.

For the Sour Cream Sauce

Butter (2 tbsp): Forms the base of the roux for a creamy sauce.
All-Purpose Flour (2 tbsp): Thickens the sauce for a velvety texture.
Water (1 cup): Thins the sauce to the right consistency.
Chicken Bouillon Cube (1): Adds savory, umami depth.
Sour Cream (½ cup): Provides creamy, tangy richness.
Salt and Pepper (to taste): Seasons the sauce for balance.

For Assembly and Frying

Oil for Frying (about 2–3 cups, depending on pan): Ensures crispy, golden chimichangas; use neutral oil like vegetable or canola.
Flour Tortillas (8, 8-inch): Soft, pliable shells that hold the filling and crisp when fried.
Shredded Monterey Jack Cheese (8 oz): Melts into gooey, mild flavor inside the chimichangas.

Substitutions and Variations

Chicken: Swap with shredded rotisserie chicken (2 cups) or turkey; simmer with spices and chiles for 10 minutes.
Green Chiles: Use fresh roasted Hatch chiles or canned diced jalapeños for spicier flavor.
Monterey Jack: Substitute with cheddar, pepper jack (for heat), or a Mexican blend.
Tortillas: Use whole wheat or gluten-free tortillas; ensure they’re pliable to avoid tearing.
Sour Cream Sauce: Replace sour cream with Greek yogurt for a lighter sauce or Mexican crema for authenticity.
Gluten-Free: Use gluten-free flour for the sauce and gluten-free tortillas; ensure bouillon is gluten-free.
Add-Ins: Include ½ cup black beans, corn, or diced bell peppers in the filling for extra texture.

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Step-by-Step Instructions

Follow these steps to create Chicken Chimichangas with Sour Cream Sauce that are crispy, cheesy, and delicious:

Cook the Chicken:
- In a large saucepan, combine 2 large chicken breast halves, 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, and ⅛ tsp cayenne pepper.
- Bring to a simmer over high heat, then reduce to medium-low and simmer for 15 minutes.
- Beginner Tip: Ensure chicken is submerged; skim foam from the surface for a clearer broth.
Add Vegetables and Reduce:
- After 15 minutes, stir in 4 oz chopped green chiles (from the 7 oz can), ½ cup diced onion, and 3 minced garlic cloves.
- Continue simmering until the liquid reduces to 1 cup, about 10–15 minutes.
- Reserve the remaining 3 oz green chiles for the sauce.
- Beginner Tip: Stir occasionally to prevent sticking; reduce liquid to concentrate flavors.
Shred and Mix Chicken:
- Remove chicken from the saucepan, shred with two forks, and return to the onion-chile mixture.
- Stir to combine and set aside.
- Beginner Tip: Shred chicken finely for even filling; ensure the mixture is moist but not watery.
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 the reserved 3 oz green chiles and ½ cup sour cream; season with salt and pepper to taste.
- Keep warm over low heat, stirring occasionally.
- Beginner Tip: Whisk constantly to avoid lumps; add sour cream off heat to prevent curdling.
Heat the Oil:
- Heat 2–3 cups oil in a deep-fryer or large saucepan to 375°F (190°C).
- Beginner Tip: Use a thermometer to maintain oil temperature; test with a small piece of tortilla to ensure it sizzles.
Assemble the Chimichangas:
- Place an 8-inch flour tortilla on a work surface.
- Spoon about ⅓ cup chicken filling halfway between the bottom edge and center, flattening into a rectangle with the back of a spoon.
- Sprinkle 1 oz (about 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 (8 chimichangas total).
- Beginner Tip: Don’t overfill to ensure tight rolling; secure toothpicks firmly to prevent unrolling during frying.
Fry the Chimichangas:
- Fry chimichangas 2 at a time in the hot oil, turning once, until crisp and golden brown on both sides, about 1 minute per side (2 minutes total).
- Drain on a paper-towel-lined plate and remove toothpicks.
- Beginner Tip: Fry in small batches to maintain oil temperature; use tongs to turn gently and avoid oil splatter.
Serve:
- Place chimichangas on plates and drizzle with warm sour cream sauce.
- Serve immediately, optionally garnished with cilantro, diced tomatoes, or extra cheese.
- Beginner Tip: Serve hot for maximum crispiness; offer extra sauce on the side for dipping.

Cooking Tips

Chicken Prep: Simmer gently to keep chicken tender; shred while warm for easier handling.
Filling: Ensure filling is moist but not soggy; drain excess liquid if needed to prevent tortilla tears.
Tortillas: Warm tortillas slightly (microwave 10 seconds) to make them pliable for rolling.
Frying: Maintain 375°F (190°C) oil temperature for even browning; don’t overcrowd the pan to avoid cooling the oil.
Sauce: Keep sauce warm but not boiling to maintain smooth texture; reheat gently if it thickens.

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Assembly: Building the Perfect Chicken Chimichangas

This dish is all about creating crispy, flavorful chimichangas with a creamy sauce. Here’s how to make it shine:

Filling Prep:
- Reduce chicken liquid to intensify flavors; mix filling evenly to distribute chiles and spices.
- Shred chicken finely for a cohesive texture that holds together when rolled.
Chimichanga Assembly:
- Flatten filling to ensure even distribution; roll tightly to prevent leaks during frying.
- Secure with toothpicks at both ends to maintain shape; remove carefully after frying.
Presentation Tips:
- Drizzle sauce generously over chimichangas or serve in a pool for a vibrant plate.
- Garnish with fresh cilantro, diced tomatoes, or avocado slices for color and Tex-Mex flair.
- Pair with Mexican rice, refried beans, or a simple green salad for a complete meal.

Serving Suggestions

Main Dish: Serve as a festive dinner for eight or a Tex-Mex party.
Meal Prep: Prepare filling and sauce up to 1 day in advance; assemble and fry fresh for best texture.
Dinner Party: Serve with extra sauce, guacamole, and salsa; cut in half for appetizers or sharing.
Variations: Add ¼ cup shredded cheddar to the filling or top with pico de gallo for freshness.
Drinks: Pair with a margarita, Mexican beer, or horchata.

Storage and Make-Ahead Tips

Chimichangas are best fresh but can be stored:

Refrigerator: Store cooked chimichangas and sauce separately in airtight containers in the fridge for up to 2–3 days. Reheat chimichangas in a 350°F (175°C) oven for 10–12 minutes to restore crispiness; warm sauce gently.
Freezer: Freeze unfried, assembled chimichangas (toothpicks removed) for up to 2 months; wrap tightly in plastic and foil. Thaw in the fridge, then fry as directed. Freeze sauce separately for up to 1 month.
Make-Ahead: Prepare chicken filling and sauce up to 1 day in advance; store separately. Assemble chimichangas up to 4 hours before frying, keeping refrigerated.
Serving Tip: Reheat with a light spray of oil for crunch; refresh sauce with a splash of water or sour cream.

Recipe Variations

Baked Chimichangas: Brush assembled chimichangas with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden.
Spicy Chimichangas: Add ½ tsp extra cayenne or 1 diced jalapeño to the filling for heat.
Vegetarian Chimichangas: Replace chicken with 2 cups sautéed mushrooms, zucchini, or beans; adjust seasoning.
Creamy Chicken Chimichangas: Mix ¼ cup cream cheese into the filling for richer texture.
Gluten-Free Chimichangas: Use gluten-free flour for the sauce and gluten-free tortillas; ensure bouillon is gluten-free.

Nutritional Information (Approximate)

Per Serving (1 of 8):
- Calories: 450 kcal
- Protein: 25 g
- Fat: 25 g
- Carbohydrates: 35 g
- Sugar: 3 g
- Sodium: 800 mg
Note: Values are approximate and depend on specific brands, oil absorption, and tortilla size.

Conclusion

Chicken Chimichangas with Sour Cream Sauce are the ultimate Tex-Mex treat, offering crispy, cheesy tortillas filled with spicy chicken and topped with creamy sauce in every delicious bite. With its straightforward preparation, customizable flavors, and festive appeal, it’s a must-try for Mexican food lovers, weeknight dinners, or gatherings. This recipe is so flavorful and satisfying, you’ll want to make it a regular in your rotation. So heat up that oil, roll those chimichangas, and get ready to enjoy a dish that’s pure Tex-Mex bliss!

Chicken Chimichangas with Sour Cream Sauce

Author: Alyssa

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