Wednesday, May 28, 2014

Chicken Chimichangas with Sour cream sauce

2 Large skinless boneless chicken breasts
3 Cups water
1/2 tsp salt
1/2 tsp cumin
1T chili powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 7oz can green chilies divided
1/2 cup onion
3 lg cloves garlic

Sour cream sauce
2T butter
2T flour
1 C water
1 Cube chicken bouillon
1/2 C sour cream

Oil for frying
8 Tortillas
8oz Monterrey jack cheese

  1. 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.
  2. 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.

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F
  2. 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.
  3. 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.

* These were so good and so easy to make. We even added some Spanish rice to the filling of the chimichangas and topped with some pickled jalapenos. Would make again and the sour cream sauce was great we added some of it to our rice as a side dish as well.

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