“Say goodbye to Taco Tuesday, and welcome Chimichanga Tuesday into your home! Once you taste these mouth-watering and simple chicken chimichangas without beans, you won’t be able to resist them. These authentic Mexican chimichangas are made with the most delicious chicken you’ll ever try.”
Chimichanga Tuesday is about to become your new favorite tradition with these delectable Chicken Chimichangas! This recipe brings the authentic flavors of Mexico to your home, combining tender chicken, aromatic spices, and a crisp tortilla shell. The magic happens when these chimichangas are crowned with a quick and tangy sour cream sauce, elevating them to a whole new level of culinary delight. Get ready to bid farewell to Taco Tuesday because these mouth-watering creations are stealing the spotlight!
CHICKEN CHIMICHANGAS
Chimichangas taste out of this world and are great with a filling of chicken, spices like chili powder, cumin, garlic powder, onion powder, cayenne pepper, chopped onions, and green chilies.
They are perfectly fried and topped with a thick and tangy sour cream sauce that comes together quickly.
HOW TO MAKE CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE?
- In a medium-sized saucepan or pot, add chicken breasts, 3 cups of water, chili powder, cumin, salt, pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil and simmer for 15 minutes.
- After 15 minutes, add chopped onions, garlic, and half of the green chilies. Continue cooking until only one cup of liquid remains in the pot.
- While the dish is cooking, you can prepare the sour cream sauce.
- In a small saucepan, melt the butter, add the flour, and cook for about a minute.
- Mix one cup of water with chicken bouillon. Cook until thick, for about three minutes. Add sour cream, reserved green chilies, salt, and pepper. Stir well and keep warm while finishing cooking chimichangas.
- Once there is only a cup of liquid left, remove and shred chicken breasts.
- add the shredded chicken into the sauce.
- To prepare the chimichangas, make sure you have your shredded chicken, cheese, and tortillas ready to assemble.
- Place the chicken in the center of the tortilla and sprinkle shredded cheese on top, leaving a small border around the edges.
- First, fold in the edges of the material. Then, fold the bottom half upwards.
- Continue rolling to the top.
- To ensure that your chimichangas don’t unwrap, it’s best to keep the seam side down. Heat some oil in a large skillet and place the chimichangas seam-side down. Fry them until they turn a golden brown color. Be careful, as tortillas tend to brown quickly. Once you have achieved the desired color, roll the chimichangas and cook them on all sides until they are crispy and brown.
- Serve with sour cream sauce and your choice of toppings.
HOW TO REHEAT CHICKEN CHIMICHANGAS?
If you are not going to eat all the chimichangas, don’t cover them all in salsa. Store the dry ones in an airtight container in the fridge, and to reheat you can warm them up slowly in a skillet over very low heat, or in the toaster oven.
You can certainly use the microwave, but they won’t be as crispy anymore.
WHAT TO SERVE WITH CHICKEN CHIMICHANGAS?
All this full meal needs as a side dish is a salad such as Cucumber, Tomato, and Onion Salad, The Best Tossed Salad, or tangy Vinegar Salad.
RECIPE TIPS:
- Cook down the chicken until almost no liquid is left in the pot. If it is too watery, the filling will soften up the tortillas too much and make them soggy.
- Be careful when frying the tortillas, they can burn really quickly in the hot oil.
- Serve the sour cream sauce on the side, so as not to soften all the chimichangas if you think they will not be consumed entirely. That way you can store them and they won’t get soggy.
- If the tortillas are unfolding, you can use toothpicks to keep them rolled up.
I can consider this dish relatively healthy, considering some positive aspects: for example, the recipe uses skinless, boneless chicken breast, which is a source of low-fat protein. Green peppers, onions, and garlic add vitamins, minerals, and antioxidants to the dish. However, there are some debatable points: for example, using tortillas made from regular flour, as well as frying them in oil on a skillet, adds simple carbohydrates and fats to the dish, as well as potential carcinogens from glycation products. To prepare a healthier version of this dish, I can recommend replacing the tortillas with whole grain ones, and frying them on a non-stick skillet without oil (this way you will sacrifice the crispy crust but preserve your health and even reduce the calorie content of the dish). Serve Chimichangas with a side of vegetable salad, and you will have a fairly balanced meal.
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
To achieve the perfect texture in your chimichangas, ensure that the chicken filling is cooked down until almost no liquid remains. This step is crucial to prevent the tortillas from becoming too soggy during frying. The reduction intensifies the flavors and creates a savory, well-seasoned filling that perfectly complements the crispy exterior. Additionally, when frying the tortillas, exercise caution as they tend to brown quickly. Keep a close eye on them to achieve that golden-brown perfection without risking burning. Serve the sour cream sauce on the side to maintain the chimichangas' crispiness, offering a delightful contrast to the creamy sauce when enjoyed. If the tortillas are prone to unfolding, a simple trick is to use toothpicks to secure them, ensuring a flawless presentation.
