A delicious and crispy Mexican dish, Chicken Chimichangas are deep-fried burritos filled with seasoned chicken and cheese, topped with a creamy sour cream sauce. Perfect for a family dinner or a festive gathering.
Preparation time
30min
Cooking time
20min
Ingredients
8 Servings
- 0.5 tsp black pepper
- 2 tbsp butter
- 2 cups cheddar cheese
- 4 chicken breasts
- 1 cup chicken broth
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tbsp flour
- 8 flour tortillas
- 3 cloves garlic
- 1 can green chilies
- 1 onion
- 1 tsp salt
- 1 cup sour cream
- 2 cups vegetable oil
Directions
Step 1
In a large skillet, cook the chicken breasts over medium heat until fully cooked. Remove from the skillet and shred the chicken.
Step 2
In the same skillet, sauté the diced onion and minced garlic until soft. Add the chili powder, cumin, salt, and black pepper, and stir to combine.
Step 3
Return the shredded chicken to the skillet and add the chicken broth. Simmer for 10 minutes until the liquid is mostly absorbed.
Step 4
Preheat the vegetable oil in a deep skillet or deep fryer to 375°F (190°C).
Step 5
Warm the flour tortillas in the microwave for a few seconds to make them pliable. Place a portion of the chicken mixture in the center of each tortilla, top with shredded cheddar cheese, and fold the sides in, then roll up the tortilla tightly.
Step 6
Carefully place each chimichanga in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Step 7
For the sour cream sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
Step 8
Slowly whisk in the chicken broth and cook until thickened. Remove from heat and stir in the sour cream and diced green chilies.
Step 9
Serve the chimichangas topped with the sour cream sauce.