Crispy Chicken Chimichangas with Sour Cream

Place the chicken breasts in a large saucepan and pour in water, adding a pinch of heat with chili powder. Add salt, cumin, pepper, garlic powder, and onion powder to the mixture for a flavor boost. Bring the liquid to a boil over high heat before reducing it to a gentle simmer on medium-low heat for 15 minutes.

After 15 minutes, stir in chopped green chilies and sautéed onions along with minced garlic. Continue to simmer the mixture until it has reduced significantly, leaving about 1 cup of liquid behind. Set aside 3 ounces of the reserved green chilies for later use.

Remove the cooked chicken from the saucepan and shred it with two forks. Return the shredded chicken to the onion mixture for a delicious filling.

Meanwhile, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute before slowly adding water and a bouillon cube until the mixture thickens. Whisk in the reserved green chilies and sour cream, seasoning to taste with salt and pepper.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place a tortilla on your work surface and spoon about 1/3 cup of the chicken mixture onto it, leaving a small border around the edges. Flatten the filling into a rectangle shape using the back of a spoon.

Sprinkle about 1 ounce of Monterey Jack cheese over the filling, then fold the bottom edge of the tortilla snugly over it. Fold in the left and right edges, then roll the chimichanga up tightly to form a cylinder. Secure the ends with wooden toothpicks.

Repeat the process with the remaining ingredients, cooking 2 chimichangas at a time in hot oil until they are crispy and golden brown on both sides, about 1 minute per side.

Drain the cooked chimichangas on a paper towel-lined plate and remove the toothpicks. Serve hot with a side of sour cream sauce for dipping