Description
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Ingredients
- 2 large skinless, boneless chicken breast halves
- 3 cups water
- 1 tablespoon chili powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1 (7 ounce) can chopped green chilies, divided
- ½ cup diced onion
- 3 large cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 cube chicken bouillon
- ½ cup sour cream
- salt and pepper to taste
- oil for frying
- 8 (8 inch) flour tortillas
- 8 ounces shredded Monterey Jack cheese
Instructions
- Place the chicken breasts into a large saucepan. Pour in the water
- and season with chili powder
- 1/2 teaspoon salt
- cumin
- 1/4 teaspoon black pepper
- garlic powder
- onion powder
- and cayenne pepper. Bring to a simmer over high heat
- then reduce heat to medium-low
- and simmer 15 minutes. After 15 minutes
- stir in 4 ounces of green chiles
- onion
- and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken
- shred with two forks
- and return to the onion mixture.
- Meanwhile
- melt the butter in a small saucepan over medium heat. Stir in the flour
- and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved
- about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place a tortilla onto your work surface
- then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling
- then fold in the left and right edges. Roll the chimichanga up to the top edge
- forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas
- 2 at a time
- in the hot oil until they are crisp and golden brown on both sides
- about 1 minute per side. Drain on a paper towel-lined plate
- and remove toothpicks. Top with sour cream sauce to serve.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8