Description
Chicken Chimichangas with Sour Cream Sauce are crispy, golden-fried tortillas filled with tender, seasoned shredded chicken, sautéed onions and bell peppers, and melted cheese. Paired with a creamy, tangy sour cream sauce enhanced by fresh lime juice and garlic, this dish brings restaurant-quality Mexican-inspired flavors to your table in under 30 minutes, perfect for quick weeknight dinners or entertaining guests.
Ingredients
Scale
For the Chicken Filling
- 2 cups cooked shredded chicken
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder or 1 clove minced garlic
- Salt and pepper, to taste
For the Chimichangas
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Vegetable or canola oil, for frying
For the Sour Cream Sauce
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the Chicken Filling: In a skillet over medium heat, sauté the diced onions and bell peppers until softened. Add the shredded cooked chicken, taco seasoning, garlic powder or minced garlic, salt, and pepper. Stir well to evenly coat the meat with spices and cook until heated through.
- Assemble the Chimichangas: Lay out the flour tortillas flat. Spoon a generous amount of the chicken mixture onto each tortilla, then sprinkle shredded cheese over the filling. Fold the sides of each tortilla inward and roll tightly to fully enclose the filling.
- Fry to Crispy Perfection: Heat vegetable or canola oil in a deep pan to 350°F (175°C). Carefully fry each chimichanga until golden brown on all sides, about 2–3 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Make the Sour Cream Sauce: While chimichangas fry, combine sour cream, fresh lime juice, garlic powder, and a pinch of salt in a bowl. Whisk until smooth and creamy. Adjust seasoning as desired.
- Serve and Enjoy: Plate the crispy chimichangas and generously drizzle or dollop with the tangy sour cream sauce. Garnish with fresh cilantro, diced tomatoes, or sliced green onions if desired. Serve immediately and savor each bite.
Notes
- Use room temperature chicken for easier mixing and even cooking.
- Don’t overfill the tortillas to prevent bursting during frying.
- Maintain oil temperature at around 350°F to achieve a crispy, not greasy, finish.
- Drain chimichangas on paper towels well after frying for optimal crispiness.
- If you prefer a thinner sauce, add a splash of milk or water to the sour cream mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 chimichanga with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg