Best 5 Chicken Chimichangas With Sour Cream Sauce Recipes

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**Indulge in the Crispy Delights: Chicken Chimichangas with Sour Cream Sauce and More**

Embark on a culinary adventure with our tantalizing chicken chimichangas, where crispy tortillas embrace a savory filling of tender chicken, oozing cheese, and a medley of zesty spices. Served with a luscious sour cream sauce, these chimichangas promise an explosion of flavors in every bite. But that's not all; we also have a treasure trove of other delectable recipes waiting to be discovered. From the classic beef chimichangas to vegetarian-friendly versions and even sweet dessert chimichangas, our collection caters to every taste and preference. Get ready to satisfy your cravings and embark on a journey of culinary bliss with our diverse selection of chimichanga recipes.

Here are our top 5 tried and tested recipes!

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 cups cooked chicken (, chopped or shredded)
1 can refried beans
1/2 cup salsa (, your favorite kind)
1 teaspoon cumin
1/2 teaspoon dried oregano leaves (, crushed)
1 teaspoon chili powder
1 cup shredded cheese (, cheddar or Mexican blend)
2 green onions (, chopped)
3 Tablespoons oil ((vegetable or canola oil))
6 large flour tortillas
Salsa, sour cream and guacamole (, optional)

Steps:

  • Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
  • Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
  • Place about 1/2 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling and roll up like a burrito.
  • For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
  • For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
  • Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 19

1 ½ cups chicken broth
1 cup uncooked long-grain rice
½ cup red enchilada sauce
1 ½ onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
¼ cup vegetable oil
3 avocados, peeled and pitted
½ cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
¼ cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
  • Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  • When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
  • Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  • To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g

CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY



Creamy Chicken Chimichanga Recipe by Tasty image

Here's what you need: onion, garlic, bell pepper, jalapeño, salt, pepper, rotisserie chicken, corn, cumin, paprika, cream cheese, flour tortillas, cheese blend, oil, sour cream, pico de gallo

Provided by Hector Gomez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups rotisserie chicken, shredded
1 cup corn
1 teaspoon cumin
1 teaspoon paprika
8 oz cream cheese
6 flour tortillas
2 cups cheese blend
oil, for frying
sour cream, for serving
pico de gallo, for serving

Steps:

  • Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
  • Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
  • Remove chicken from the heat and place in a large mixing bowl.
  • Add in cream cheese and mix until chicken becomes creamy.
  • Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
  • Preheat oil to 325ºF (170ºC).
  • Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
  • Top with sour cream and pico de gallo.
  • Enjoy!

Nutrition Facts : Calories 712 calories, Carbohydrate 38 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, "Hello, delicious!" Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. -Bridget Harrison, Cedar Hill, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 Honey & Spice Baked Chicken breast halves, cubed
1 cup refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded cheddar cheese
Oil for deep-fat frying
Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Steps:

  • In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts : Calories 640 calories, Fat 43g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

  • To make the chicken chimichangas, you'll need a variety of ingredients, including chicken, tortillas, cheese, and salsa. You'll also need to make a sour cream sauce to serve with the chimichangas.
  • To make the chicken, you can either boil it or bake it. If you're boiling the chicken, be sure to add some salt and pepper to the water. If you're baking the chicken, season it with your favorite spices.
  • Once the chicken is cooked, shred it with two forks and set it aside.
  • To make the chimichangas, lay a tortilla out flat and spread some of the shredded chicken down the center. Top the chicken with cheese, salsa, and any other desired toppings.
  • Fold the tortilla up around the filling and secure it with a toothpick.
  • Heat some oil in a frying pan and fry the chimichangas until they're golden brown and crispy.
  • Serve the chimichangas with sour cream sauce, guacamole, and salsa.

Conclusion:

Chicken chimichangas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will love.

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