Authentic Chimichanga Recipe Tucson, United States of America

Remove the skin and bones from the chicken breast and cut it in half.

Place the meat into a large saucepan and cover it with water. Add chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.

Cook over high heat until the liquid starts simmering. Then, reduce the heat to medium-low and continue cooking for another 15 minutes.

Next, add 4 oz of green chiles, diced onion, and minced garlic. Cook until the liquid reduces to approximately 1 cup. Take the chicken out, shred it, and return to the saucepan.

In the meantime, prepare the sour cream sauce. First, place the butter into a small saucepan and melt it over medium heat. Then, whisk in the flour and cook for a minute. Next, add the water and the bouillon cube and whisk for about 4 minutes, so the bouillon cube dissolves completely. Add the remaining green chiles (3 oz) and sour cream. Season with salt and pepper and set aside in a warm place.

In a large saucepan or a deep fryer, heat the oil to 375˚F.

Now, assemble the chimichangas. Spread 1/3 cup of the chicken filling in the center of each tortilla. Using a spoon, arrange the filling into a rectangular shape. Then, sprinkle 1 oz Monterey Jack cheese on top. Fold the bottom of the tortilla over the filling, then fold the left and the right edges. Finally, roll the chimichanga into a tight cylinder and secure it with toothpicks.

Fry the chimichangas in hot oil until golden brown and crispy – about 1 minute on each side.

Drain on paper towels and remove the toothpicks.

Drizzle sour cream sauce on top, and serve.