1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.