About this recipe:A crisp and totally moreish chimichanga. Shredded chicken, chillies, cheese and seasoned soured cream is wrapped in a flour tortilla, before being fried to perfection. Serve with additional soured cream.
2 large skinless, boneless chicken breast fillets
1 tablespoon chilli powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/2 (130g) tins chopped green chillies, divided
80g onion, finely diced
3 large cloves garlic, finely chopped
2 tablespoons plain flour
1 cube chicken stock
125ml soured cream
salt and pepper to taste
oil for frying
8 flour tortillas
225g Cheddar cheese, grated
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Place the chicken breasts into a large saucepan. Pour in the water and season with chilli powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic granules, onion powder and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low and simmer 15 minutes. After 15 minutes, stir in 115g green chillies, onion and garlic; continue simmering until the liquid has reduced to 250ml. Reserve remaining chopped green chillies. Remove the chicken, shred with two forks and return to the onion mixture.
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 stock cube until the water has thickened and the stock cube has dissolved, about 4 minutes. Whisk in reserved green chillies and the soured cream; season to taste with salt and pepper. Keep warm.
Heat oil in a deep fat fryer or large saucepan to 190 degrees C.
Place a tortilla onto your work surface, then spoon about 5 tablespoons of the filling halfway between the bottom edge and the centre of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Cheddar cheese over the filling. 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 cocktail sticks. Repeat with the remaining ingredients.
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. Drain on a kitchen towel-lined plate and remove cocktail sticks. Top with soured cream sauce to serve.
Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.
Our family loves Mexican food. We don't get much of that in regular basis. I learned how to make Mexican food lately and this recipe is a good one for Chimichangas. I also have learned to make tomato based mexican rice from scratch, which the family loves as well. The only thing I tweaked on this recipe was the amount of cheese that I add in there. I divide it half and half, so I can put in on top of my chimichangas at the end. We like the cheese to melt on top of our chimichangas. - 26 Nov 2014