🌯 Chicken Chimichangas with Sour Cream Sauce

These Homemade Chicken Chimichangas with Sour Cream Sauce are crispy, cheesy, and packed with flavor — the perfect Tex-Mex dinner! Golden-fried (or baked) tortillas filled with spiced chicken and topped with a creamy, tangy sauce.

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🌯 Chicken Chimichangas with Sour Cream Sauce

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: ~50 minutes
Servings: 6 chimichangas

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📝 Ingredients:

For the chicken filling:

• 2 cups shredded cooked chicken
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa (your choice of heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 6 large flour tortillas
• Oil for frying (or baking spray if baking)

For the sour cream sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• ½ cup sour cream
• 1 can (4 oz) diced green chiles
• Salt & pepper, to taste

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👩‍🍳 Instructions:

1. Make the filling:
   In a large bowl, mix chicken, cheese, salsa, and spices. Set aside.
2. Assemble chimichangas:
   Warm tortillas slightly to make them pliable. Spoon filling into center, fold sides, and roll up tightly burrito-style.
3. Cook chimichangas:
   • To fry: Heat ~1 inch oil in skillet over medium heat. Fry seam-side down until golden and crisp, turning once. Drain on paper towels.
   • To bake: Preheat oven to 400°F (200°C). Place seam-side down on a greased baking sheet. Spray tops with oil and bake for 20–25 minutes, until crisp and golden.
4. Make sour cream sauce:
   In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in broth, cook until thickened (3–5 min). Stir in sour cream and green chiles. Heat gently — do not boil. Season to taste.
5. Serve:
   Spoon warm sauce over hot chimichangas and garnish with fresh cilantro, green onions, or extra cheese if desired.

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🔁 Reheating Methods:

1. Oven (Best for Crispiness)

• Preheat to 375°F (190°C).
• Place chimichangas on a baking sheet (use foil or parchment).
• Bake uncovered for 15–20 minutes, flipping halfway.
• Add sour cream sauce after reheating if it’s separate.

2. Air Fryer

• Preheat to 350°F (175°C).
• Air fry chimichangas for 6–8 minutes, flipping once halfway.
• Great for restoring crispness!

3. Microwave (Quick, but Less Crispy)

• Wrap in a damp paper towel.
• Microwave on medium power for 1–2 minutes.
• Optional: transfer to skillet or oven for 2–3 minutes to crisp up the outside.

4. Skillet

• Heat a little oil over medium heat.
• Cook chimichangas 2–3 minutes per side until hot and crispy.

If reheating frozen chimichangas, thaw in the fridge overnight or add extra time when baking (up to 10–15 minutes more).

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✅ Tips:

• Use rotisserie chicken for a shortcut.
• Add black beans or rice for extra filling.
• Sauce can be made ahead and reheated gently.

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🧊 Storage:

• Refrigerate leftover chimichangas (without sauce) for up to 3 days.
• Freeze before baking/frying and cook straight from frozen (add extra time).
• Store sauce separately in fridge for up to 4 days.