Chimichanga With Both Guacamole & Sour Cream Recipe

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1. 1

   Make guacamole

   In a medium bowl, scoop the avocados and mash until mostly smooth. Stir in the finely chopped onion, diced tomato, lime juice (use 3 tablespoons for the guacamole), and cilantro. Mix well and season lightly with salt and pepper to taste. Cover and set aside.

2. 2

   Prepare chicken filling

   In a skillet over medium heat, add the olive oil. Add the shredded chicken and sprinkle with garlic powder, ground cumin, and chili powder. Stir to evenly coat and cook 2-3 minutes until heated through. Remove from heat and keep warm.

3. 3

   Assemble chimichangas

   Warm the tortillas to make them pliable. Spread a thin layer of guacamole onto each tortilla, then add a portion of the chicken filling and a generous sprinkle of shredded cheese. Roll each tortilla tightly, tucking in the sides to seal. Secure with a toothpick if needed.

4. 4

   Fry chimichangas

   In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Fry the chimichangas, a few at a time, until golden brown and crispy on all sides, about 2-4 minutes per side. Transfer to paper towels to drain.

5. 5

   Prepare sour cream sauce

   In a small bowl, whisk the sour cream with 1 tablespoon of lime juice. Add a pinch of salt to taste, or adjust with a splash of water to reach desired consistency.

6. 6

   Serve

   Remove any toothpicks and plate the chimichangas with a generous dollop of the sour cream sauce on the side. Accompany with extra guacamole if desired and a sprinkle of cilantro.