southwest chicken chimichanga

Name: Southwest Chicken Chimichanga
Prep time: 30 min
Cook time: 15 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 - store-bought rotisserie chicken; 1 package(s) sour cream (16 oz); 1 can(s) chopped green chiles (4 oz); 2 cup(s) frozen corn, thawed; 1 small onion, diced; 1 clove(s) garlic, minced; 1 cup(s) shredded smoked mozzarella cheese; 1 cup(s) extra sharp cheddar cheese; 1 tablespoon(s) cumin; 1 teaspoon(s) smoky chipotle chili powder; 1 tablespoon(s) freshly ground black pepper; 10 - flour tortillas (12”); 1 cup(s) vegetable oil, for frying; 1 - guacamole or additional sour cream, for serving

(4 RATINGS)

2.86K Pinches 13 Photos

Geoffry Le Cher

Hoover, AL

Updated on May 26, 2023

These are EXCELLENT football food items. And since they are so easy to prepare, you won't be stuck in the kitchen while everybody else is watching the game.

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Blue Ribbon Recipe

Wow, these chicken chimichangas are packed with Southwest flavor. Once fried, the outside is crisp and holds in a creamy, hearty chicken filling. Chipotle powder gives them a little kick and smoky flavor. We love the pops of sweetness from the corn. They're fantastic served with sour cream and guacamole, but they'd be nice with a Southwestern ranch too. A great snack while watching football or serve with rice for a tasty meal.

— The Test Kitchen

prep time 30 Min

cook time 15 Min

method Pan Fry

yield 5 , at 2 per person

Ingredients

1 - store-bought rotisserie chicken
1 package sour cream (16 oz)
1 can chopped green chiles (4 oz)
2 cups frozen corn, thawed
1 small onion, diced
1 clove garlic, minced
1 cup shredded smoked mozzarella cheese
1 cup extra sharp cheddar cheese
1 tablespoon cumin
1 teaspoon smoky chipotle chili powder
1 tablespoon freshly ground black pepper
10 - flour tortillas (12”)
1 cup vegetable oil, for frying
1 - guacamole or additional sour cream, for serving

How To Make southwest chicken chimichanga

Test Kitchen Tips

12-inch tortillas are burrito-size. Our pan was pretty big, so we used more than 1/4 cup of oil and fried 2 at a time. Adjust to suit your pan size.

Step 1

In a large bowl, debone the chicken and shred the meat.

Step 2

Add sour cream, chopped green chiles, corn, onion, garlic, and spices.
Step 3

Add both kinds of cheese.
Step 4

Toss well.
Step 5

Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
Step 6

Meanwhile, put 1/4 cup of the chicken filling into each tortilla.
Step 7

Roll and secure with a toothpick.
Step 8

Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
Step 9

Add additional oil after each fry session. Drain on a paper towel and transfer to the oven to keep warm.
Step 10

When ready to serve, place on a platter (or serve 2 per plate), and serve with your favorite guacamole or sour cream.
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