Let’s create these delicious chimichangas stage by stage:
1. Prepare the Chicken Filling:
- Place the chicken breast halves into a large saucepan. Pour in the 3 cups of water.
- Season the water with chili powder, ½ teaspoon salt, ground cumin, ¼ teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Stir briefly.
- Bring the mixture to a simmer over high heat. Once simmering, reduce the heat to medium-low, cover, and simmer gently for 15 minutes.
- After 15 minutes, stir in 4 ounces (about half the can) of the chopped green chilies, the diced onion, and the minced garlic.
- Continue simmering, uncovered, until the cooking liquid has reduced significantly to about 1 cup (this concentrates the flavor), and the chicken is very tender. This may take another 20-30 minutes or more.
- Remove the cooked chicken breasts from the saucepan and place them on a cutting board. Reserve the remaining 3 ounces of green chilies for the sauce.
- Using two forks, shred the chicken. Return the shredded chicken to the onion and reduced liquid mixture in the saucepan. Stir well to combine. Keep warm or set aside.
2. Make the Sour Cream Sauce:
- In a small saucepan, melt the butter over medium heat.
- Stir in the flour with a whisk and cook for 1 minute, stirring constantly, to make a light roux.
- Gradually whisk in the 1 cup of water until smooth. Add the chicken bouillon cube.
- Continue cooking and whisking until the sauce has thickened and the bouillon cube has completely dissolved, about 4 minutes.
- Remove the saucepan from the heat. Whisk in the reserved 3 ounces of chopped green chilies and the sour cream until smooth.
- Season the sauce to taste with salt and pepper. Keep warm over very low heat, or set aside and rewarm gently if needed. Do not let it boil after adding sour cream.
3. Heat Oil for Frying:
- Pour oil into a deep-fryer or a large, heavy-bottomed deep pot to a depth of at least 2-3 inches.
- Heat the oil over medium-high heat until it reaches 375°F (190°C) on a kitchen thermometer. Adjust heat as needed to maintain this temperature.
4. Assemble the Chimichangas:
- Lay one flour tortilla flat on your work surface.
- Spoon about 1/3 cup of the prepared shredded chicken filling in a line halfway between the bottom edge and the center of the tortilla. Flatten the filling into a rough rectangle shape with the back of a spoon.
- Sprinkle about 1 ounce (or ¼ cup) of the shredded Monterey Jack cheese over the chicken filling.
- Fold: Fold the bottom edge of the tortilla snugly up and over the filling. Then, fold in the left and right sides (like an envelope). Tightly roll the chimichanga up from the bottom to the top edge, forming a secure, compact cylinder.
- Secure the final flap and the ends with wooden toothpicks. Repeat with the remaining tortillas, chicken filling, and cheese.
5. Fry the Chimichangas:
- Once the oil is at 375°F (190°C), carefully place 1 or 2 assembled chimichangas into the hot oil, seam-side down first if possible (though toothpicks should hold). Do not overcrowd the pot.
- Fry for about 1 minute per side, or until they are beautifully crisp and golden brown on all sides. They cook very quickly!
- Using tongs or a spider/slotted spoon, carefully remove the fried chimichangas from the oil.
6. Drain and Serve:
- Drain the chimichangas on a wire rack set over a baking sheet lined with paper towels.
- Carefully remove the toothpicks before serving.
- Serve the hot, crispy chimichangas immediately, generously topped with the warm Sour Cream Sauce. Garnish with fresh parsley or cilantro if desired.
Proper oil temperature and secure rolling are key for frying