Chicken Chimichangas with Sour Cream Sauce Recipe

Chicken: Cooked and shredded, this forms the base of the filling.

Salsa: Adds moisture and flavor to the chicken mixture.

Ground cumin: Provides a warm, earthy flavor to the filling.

Dried oregano: Adds a hint of herbal aroma to the chicken.

Cheese: Shredded cheese that melts into the filling, adding richness.

Flour tortillas: Large tortillas that wrap around the filling to form the chimichangas.

Butter: Melted and brushed on the chimichangas to help them crisp up in the oven.

Sour cream: Forms the base of the tangy sauce.

Salsa verde: A green salsa made from tomatillos, adding a unique flavor to the sauce.

Lime juice: Adds a fresh, zesty kick to the sour cream sauce.

When preparing the chicken mixture for the chimichangas, make sure to shred the chicken finely. This ensures that the filling is evenly distributed and makes it easier to roll the tortillas. Additionally, when brushing the chimichangas with melted butter, be generous but not excessive. This will help achieve a golden, crispy texture without making them greasy.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable substitute.

• salsa - Substitute with pico de gallo: Pico de gallo provides a fresh and chunky alternative to salsa, with similar flavors.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy and slightly minty flavor, making it a good replacement for oregano.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco provides a mild and creamy texture that works well in chimichangas.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, adding a more authentic Mexican touch.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to brush the tortillas for a crispy finish.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with added protein.

• salsa verde - Substitute with tomatillo sauce: Tomatillo sauce has a similar tangy and slightly spicy flavor, making it a good alternative.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• Allow the chimichangas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each chimichanga individually in aluminum foil or plastic wrap. This helps maintain their shape and prevents freezer burn.
• Place the wrapped chimichangas in an airtight container or a resealable freezer bag. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• To reheat refrigerated chimichangas, preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for 15-20 minutes, or until heated through.
• For frozen chimichangas, thaw them in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until hot and crispy.
• Avoid microwaving as it can make the chimichangas soggy. If you must use a microwave, do so in short bursts and check frequently.
• Store the sour cream sauce separately in an airtight container in the refrigerator. It will keep for up to 5 days.
• Do not freeze the sour cream sauce as it can separate and lose its creamy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chimichangas on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for about 15-20 minutes, or until they are heated through and the exterior is crispy again.
  5. Serve with a fresh drizzle of sour cream sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chimichangas in the air fryer basket, making sure they are not touching.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Once crispy and hot, serve with the sour cream sauce.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chimichangas in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through and crispy.
  5. Serve immediately with the sour cream sauce.

• Microwave Method (Quickest but least crispy):

  1. Place the chimichangas on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them from drying out.
  3. Microwave on high for 1-2 minutes, or until heated through.
  4. For a slightly crispier texture, you can finish them off in a hot skillet for 1-2 minutes per side.
  5. Serve with the sour cream sauce.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chimichangas on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until they are hot and crispy.
  4. Serve with the sour cream sauce.

• Oven: Used to bake the chimichangas until they are golden and crispy.

• Mixing bowl: Used to combine the shredded chicken, salsa, ground cumin, dried oregano, and shredded cheese.

• Baking sheet: Used to place the chimichangas seam-side down for baking.

• Pastry brush: Used to brush the chimichangas with melted butter.

• Measuring cups: Used to measure out the ingredients like cooked chicken, salsa, shredded cheese, sour cream, and salsa verde.

• Measuring spoons: Used to measure out the ground cumin, dried oregano, and lime juice.

• Knife: Used to shred the cooked chicken if it is not pre-shredded.

• Cutting board: Used as a surface for shredding the chicken.

• Spoon: Used to mix the ingredients in the mixing bowl and to spread the sour cream sauce.

• Small bowl: Used to prepare the sour cream sauce by mixing sour cream, salsa verde, and lime juice.

Prepare the filling in advance: Mix the shredded chicken, salsa, ground cumin, dried oregano, and shredded cheese the night before to save time.

Use pre-cooked chicken: Opt for rotisserie chicken or leftover chicken to cut down on cooking time.

Ready-made salsa verde: Purchase store-bought salsa verde to quickly prepare the sour cream sauce.

Microwave tortillas: Warm the flour tortillas in the microwave for a few seconds to make them easier to roll.

Batch baking: Bake multiple chimichangas at once to save time and effort.