↞ recipe box start page
Category: Chicken
Prep Time: 25 min Cook Time: 5 min Total Time: 30 min
¼ cup butter (4 tablespoons)
¼ cup flour
2 cups chicken stock, heated
8 ounces sour cream
4 ounce can chopped green chilies, drained
¼ teaspoon cayenne powder
1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
4 flour tortillas
8 ounces Mexican Pulled Chicken
4 ounces Monterey Jack cheese, shredded
4 ounces Pepper Jack cheese, shredded
Vegetable oil for cooking
1 1/2 to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)
1. Preheat the oven to 250 degrees.
2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the
raw flour smell is gone.
3. Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps.
4. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove
from heat or keep sauce on low heat until ready for service.
5. Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses. Fold bottom half of shell
over the mix. Fold left and right side in and roll into a tight cylinder.
6. Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature.
7. Place two chimichangas in the hot oil making sure they are completely covered by the oil and cook until browned
and crispy, about 5 minutes. (Hold down with a metal strainer if necessary).
8. Remove to paper towels and drain, then hold in warm oven. Heat oil back to 350 degrees and cook the other two
chimichangas.
9. Place on serving platter and cover with the sauce.
Recipe Source: Family Feast
view more member recipes
Chicken Chimichangas W/Sour Cream Sauce
view my recipes
print
save
Category: Chicken
Prep Time: 25 min Cook Time: 5 min Total Time: 30 min
¼ cup butter (4 tablespoons)
¼ cup flour
2 cups chicken stock, heated
8 ounces sour cream
4 ounce can chopped green chilies, drained
¼ teaspoon cayenne powder
1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
4 flour tortillas
8 ounces Mexican Pulled Chicken
4 ounces Monterey Jack cheese, shredded
4 ounces Pepper Jack cheese, shredded
Vegetable oil for cooking
1 1/2 to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)
1. Preheat the oven to 250 degrees.
2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the
raw flour smell is gone.
3. Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps.
4. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove
from heat or keep sauce on low heat until ready for service.
5. Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses. Fold bottom half of shell
over the mix. Fold left and right side in and roll into a tight cylinder.
6. Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature.
7. Place two chimichangas in the hot oil making sure they are completely covered by the oil and cook until browned
and crispy, about 5 minutes. (Hold down with a metal strainer if necessary).
8. Remove to paper towels and drain, then hold in warm oven. Heat oil back to 350 degrees and cook the other two
chimichangas.
9. Place on serving platter and cover with the sauce.
Recipe Source: Family Feast
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Chicken Burritos With Sour Cream-poblano Sauce
by sgre52160
For the burritos: 1 tablespoon canola oil 1 large onion, diced 1 lb ground chicken 3 cloves garlic, minced 1 tablespoon tomato paste 1 can black beans, drained and rinsed 1/4 cup water or beef
by sgre52160
For the burritos: 1 tablespoon canola oil 1 large onion, diced 1 lb ground chicken 3 cloves garlic, minced 1 tablespoon tomato paste 1 can black beans, drained and rinsed 1/4 cup water or beef
White Chicken Enchiladas Baked In A Green Chile Sour Cream Sauce
by sgre52160
2 c. shredded cooked chicken Salt & lots of freshly ground black pepper to taste 1/4 tsp. chili powder 2 Tbsp. finely chopped yellow onions 1 c. shredded Monterey Jack cheese x8 10-inch flour tor
by sgre52160
2 c. shredded cooked chicken Salt & lots of freshly ground black pepper to taste 1/4 tsp. chili powder 2 Tbsp. finely chopped yellow onions 1 c. shredded Monterey Jack cheese x8 10-inch flour tor
Sour Cream Sauce
by charlene8819
1/2 cup sour cream 1/4 tsp onion salt or salt 1 Tbsp bottled onion or garlic juice Beat together and serve cold or beat together and stir into de-fatted pan juices of any wild game or fowl. If you
by charlene8819
1/2 cup sour cream 1/4 tsp onion salt or salt 1 Tbsp bottled onion or garlic juice Beat together and serve cold or beat together and stir into de-fatted pan juices of any wild game or fowl. If you
Sour Cream Bourbon Sauce
by sgre52160
1 tbsp extra virgin olive oil 3 chopped scallions (including tops) 1/4 cup Kentucky Bourbon 3/4 cup sour cream 2 tsp honey 2 tsp Dijon mustard 1/4 tsp salt Freshly ground pepper to taste He
by sgre52160
1 tbsp extra virgin olive oil 3 chopped scallions (including tops) 1/4 cup Kentucky Bourbon 3/4 cup sour cream 2 tsp honey 2 tsp Dijon mustard 1/4 tsp salt Freshly ground pepper to taste He
Sour Cream And Horseradish Sauce
by sgre52160
2 cups sour cream 4 tbsp prepared grated horse-radish 2 tsp sugar 1/2 tsp salt Mix together in small sauce bowl. Add more horse-radish if you like it stronger, more sour cream and sugar if y
by sgre52160
2 cups sour cream 4 tbsp prepared grated horse-radish 2 tsp sugar 1/2 tsp salt Mix together in small sauce bowl. Add more horse-radish if you like it stronger, more sour cream and sugar if y
view more member recipes