Baked Chicken Chimichangas with Sour Cream Sauce

I am a Mexican food-aholic. My inevitable answer to the “Where do you want to go to dinner?” question is almost always “Mexican”. Unfortunately, the Air Force has not exactly placed us in the restaurant mecca of the world, so I’ve had to do a lot more at-home experimenting with my eatery favorites.  These chimichangas tasted just as good (if not better) than most restaurants and probably a lot leaner without the added deep frying.

2 boneless, skinless chicken breasts, cooked and shredded

1 envelope taco seasoning

½ cup salsa verde

½ cup sour cream

½ cup shredded cheddar cheese

6 large flour tortillas

4 T. butter, melted

Combine chicken with taco seasoning, salsa, and sour cream. Cover and refrigerate for about an hour.

(Tip: This is a great way to use up surplus chicken, but if you don’t have leftovers on hand, try pouring some enchilada sauce over raw chicken and broiling for about 9 minutes per side; then, shred chicken with two forks)

Preheat oven to 450 degrees. Lay tortillas out flat and brush both sides with melted butter.  Add about 1/3 cup of chicken mixture to the center of each tortilla; add shredded cheese atop the chicken. Fold tortillas like an envelope and place on a cookie sheet, seam side down. Bake 20-25 minutes, until golden brown and crispy. Top with sour cream sauce and additional shredded cheese.

 Sour Cream Sauce

¼ cup butter

¼ cup flour

2 cups chicken broth

¼ tsp. cumin

¼ tsp. cayenne

1 cup sour cream

In a small saucepan, melt butter over medium heat; whisk in flour and let cook 1-2 minutes. Whisk in chicken broth and spices. Raise heat to medium high and bring to a boil. Let simmer until sauce thickens. Reduce heat to low and stir in sour cream. Cook 2-3 minutes, until heated through. Serve over chimichangas.