Scott's Recipe

Chicken Chimichangas W/Sour Cream Sauce

Category: Chicken

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.