Chicken Chimichangas with Sour Cream Sauce

Recipe View In a large saucepan, combine the chicken breasts, water, chili powder, 1/2 teaspoon salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low and simmer for 15 minutes.

Recipe View After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic. Continue simmering until the liquid has reduced to 1 cup, about 10 minutes. Reserve the remaining 3 ounces of chopped green chilies.

Recipe View Remove the chicken from the saucepan, shred with two forks, and return it to the onion mixture.

Recipe View Meanwhile, in a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, approximately 4 minutes. Stir in the reserved 3 ounces of green chilies and the sour cream. Season to taste with salt and pepper. Keep warm over low heat.

Recipe View Heat oil in a deep-fryer or a large, heavy-bottomed saucepan to 375 degrees F (190 degrees C).

Recipe View Lay a tortilla flat on your work surface. Spoon about 1/3 cup of the chicken filling onto the lower half of the tortilla, positioning it slightly off-center. Gently flatten the filling into a rectangular shape. Sprinkle about 1 ounce of shredded Monterey Jack cheese over the chicken filling.

Recipe View Fold the bottom edge of the tortilla snugly over the filling, then fold in the left and right edges to form a sealed packet. Roll the chimichanga up tightly to the top edge, creating a firm cylinder. Secure the ends with wooden toothpicks to prevent unraveling. Repeat with the remaining tortillas and filling.

Recipe View Carefully place the chimichangas, 2 at a time, into the hot oil. Fry until they are crisp and golden brown on all sides, about 1 minute per side. Use tongs to turn them gently.

Recipe View Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil. Remove the toothpicks before serving.

Recipe View Serve the chicken chimichangas immediately, topped generously with the warm sour cream sauce. Garnish with extra chopped green chilies or a dollop of sour cream for an extra touch.