Chi Chi’s Chicken Chimichangas with White Sauce
Delight in homemade Chi Chi’s Chicken Chimichangas filled with savory chicken and topped with a creamy white sauce. Perfect for family dinners!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Instructions
- Prepare the filling: In a bowl, combine shredded chicken, black beans, cheese, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Assemble the chimichangas: Lay a tortilla flat and scoop about ½ cup of the filling onto the center. Fold the sides over the filling and then roll it up tightly from the bottom. Repeat with remaining tortillas.
- Heat oil for frying: In a deep skillet, heat about 1 inch of vegetable oil over medium heat. Ensure the oil is hot enough by testing it with a small piece of tortilla; it should sizzle upon contact.
- Fry the chimichangas: Carefully place each chimichanga seam-side down in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Make the white sauce: In a mixing bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, onion powder, and salt until smooth. Adjust seasoning to taste.
- Serve and enjoy: Place the fried chimichangas on a serving platter. Drizzle generously with white sauce and serve with your choice of toppings or sides.
Notes
Use freshly cooked chicken for the filling or a rotisserie chicken for convenience. Drain well to maintain crispiness.