Ingredients
Chicken filling:
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2 large skinless, boneless chicken breast halves
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3 cups water
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1 tablespoon chili powder
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½ teaspoon salt
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½ teaspoon ground cumin
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¼ teaspoon ground black pepper
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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⅛ teaspoon cayenne pepper
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1 (7 ounce) can chopped green chilies, divided
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½ cup diced onion
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3 large cloves garlic, minced
Sour cream sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup water
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1 cube chicken bouillon
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½ cup sour cream
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salt and pepper to taste
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oil for frying
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8 (8 inch) flour tortillas
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8 ounces shredded Monterey Jack cheese
Directions
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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.
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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.
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Remove the chicken, shred with two forks, and return to the onion mixture.
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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.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Drain on a paper towel-lined plate, and remove toothpicks.
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Top with sour cream sauce to serve.
Nutrition Facts (per serving)
506 | Calories |
30g | Fat |
33g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 506 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 12g | 58% |
Cholesterol 72mg | 24% |
Sodium 1043mg | 45% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 26g | 51% |
Vitamin C 20mg | 22% |
Calcium 272mg | 21% |
Iron 3mg | 16% |
Potassium 352mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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