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.
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
AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying. - 25 Sep 2011 (Review from Allrecipes US | Canada)
This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and baked in my convection toaster oven at 400 degrees for 5 minutes, turned over and baked 5 more minutes. So good!! - 11 Sep 2010 (Review from Allrecipes US | Canada)