A crisp and totally moreish chimichanga. Shredded chicken, chillies, cheese and seasoned sour cream is wrapped in a flour tortilla, before being fried to perfection. Serve with additional sour cream.
Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.
AMAZING! Followed the recipe to the tee with the exception of baking at 425 degrees for 15 minutes vs. deep frying. - 25 Sep 2011 (Review from Allrecipes USA and Canada)
This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and baked in my convection toaster oven at 400 degrees for 5 minutes, turned over and baked 5 more minutes. So good!! - 11 Sep 2010 (Review from Allrecipes USA and Canada)
This turned out really, really well. I knew the sour cream sauce had to be good, but wasn't too sure what to expect otherwise. I would recommend frying them a little longer than 1 minute on each side--they came out a little bit cool, so I threw them in for another minute per side. If you end up going with the full 3 cups of water, it will take a while to boil down, but it is totally worth the wait. Will definitely be making again. - 23 May 2010 (Review from Allrecipes USA and Canada)