Recipe Details
Ingredients
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2largeskinless, boneless chicken breast halves
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3cupswater
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1tablespoonchili powder
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½teaspoonsalt
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½teaspoonground cumin
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¼teaspoonground black pepper
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¼teaspoongarlic powder
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¼teaspoononion powder
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⅛teaspooncayenne pepper
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1(7 ounce) canchopped green chilies, divided
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½cupdiced onion
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3large clovesgarlic, minced
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2tablespoonsbutter
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2tablespoonsall-purpose flour
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1cupwater
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1cubechicken bouillon
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½cupsour 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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8ouncesshredded Monterey Jack cheese
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories506 | |
% 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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