Chicken Chimichangas with Sour Cream Sauce

Name: Chicken Chimichangas with Sour Cream Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 0 teaspoons cayenne pepper; 1 cube chicken bouillon; 1 Tbsp chili powder; 2 Tbsps all-purpose flour; 8 8-inchs (8 inch) flour tortillas; 3 large cloves garlic, minced; 0 teaspoons garlic powder; 198 grams chopped green chilies, divided; 1 teaspoons ground cumin; 0 teaspoons ground black pepper; 227 grams shredded Monterey Jack cheese; 8 servings oil for frying; 118 milliliters diced onion; 0 teaspoons onion powder; 1 teaspoons salt; 8 servings salt and pepper to taste; 2 larges skinless, boneless chicken breast halves; 118 milliliters sour cream; 237 milliliters water

Chicken Chimichangas with Sour Cream Sauce might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 380 calories, 18g of protein, and 20g of fat. A mixture of chilies, chicken breast halves, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Place the chicken breasts into a large saucepan.

Ingredients you will need

Chicken Breast

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Powder

Garlic Powder

Green Chili Pepper

Black Pepper

Onion Powder

Garlic

Cumin

Onion

Water

Salt

Remove the chicken, shred with two forks, and return to the onion mixture.

Ingredients you will need

Whole Chicken

Onion

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes.

Ingredients you will need

Bouillon Cube

Water

Equipment you will use

Whisk

Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

Ingredients you will need

Salt And Pepper

Green Chili Pepper

Sour Cream

Equipment you will use

Whisk

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tortilla

Whole Chicken

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.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

Ingredients you will need

Roll

Equipment you will use

Toothpicks

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.

Ingredients you will need

Cooking Oil

Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Ingredients you will need

Cream Sauce

Equipment you will use

Paper Towels

Toothpicks

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.