Chicken Chimichangas with Sour Cream Sauce

Chris and I made this for dinner tonight.  We did not make the sour cream sauce.  We dipped our chimis in sour cream and a combo of salsa and sour cream.  I was really impressed with these because they did not taste greasy at all.  When we took them out of the fryer we set them on a plate line with paper towels.  You will notice some of my notes through the recipe because I kind of learned as we went.  In the future, I think I would do the chicken in a crock pot because it will be easier to shred.  I would also add a little more cheese than what the recipe calls for.

Chicken Filling
2 large skinless, boneless chicken breast
1 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1 7oz. can chopped green chilies (Note: if you choose not to make the sour cream sauce, you only need 4oz. of chilies)
1/2 C. diced onion
3 large cloves garlic, minced

Sour Cream Sauce
2 tbsp. butter
2 tbsp. all purpose flour
1 C. water
1 cube chicken bouillon
1/2 C. sour cream
salt and pepper to taste

oil for frying
8 8-inch tortillas (I might try this again with 10 inch tortillas...hoping they would roll better.)
8oz. shredded Monterrey Jack cheese

Place the chicken breasts into a large saucepan.  Pour in the water, and season with chili powder, 1/2 tsp. salt, cumin, black pepper, garlic powder, onion powder, and cayenne.  Bring to a simmer over high heat, then reduce heat to medium low and simmer 15 minutes.  After 15 minutes, stir in 4oz. of green chiles, onion and garlic; continue simmering until the liquid has reduced to 1 cup (this takes about 20 minutes more).  Reserve remaining 3oz. of chopped green chiles.  Remove the chicken, shred with two forks, and return to the onion mixture.

Meanwhile, melt the butter in a small saucepan over medium heat.  Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube dissolved, about 4 minutes.  Whisk in  green chiles and the sour cream; season to taste with salt and pepper.  Keep warm.

Heat oil in a deep fryer or large sauce pan to 375 degrees.

Place a tortilla onto your work surface. Warming it in the microwave for 10 seconds will make it more pliable.  Spoon about 1/3 C.  of the chicken filling halfway between the bottom edge and the center of the tortilla.  Flatten the filling into a rectangular shape with the back of a spoon.  Sprinkle about 1oz. of cheese over the filling.  Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks.  Repeat with the remaining ingredients.  Cook them in the deep fryer for 2 1/2 minutes per side.