1. Chicken Chimichangas with Sour Cream Sauce 2. Crispy Chicken Chimichangas with Creamy Sour Cream Sauce 3. Ingredients: 2 cups cooked, shredded chicken 1 cup salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 1 (4-ounce) can diced green chilies, drained 1 cup shredded cheddar cheese 6 large flour tortillas Vegetable oil, for frying Sour Cream Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken broth 1/2 cup sour cream 1 (4-ounce) can diced green chilies, drained 1/2 teaspoon ground cumin Salt and pepper to taste Directions: In a large bowl, combine the shredded chicken, salsa, cumin, oregano, garlic powder, onion powder, black pepper, green chilies, and shredded cheddar cheese. Mix until well combined. Warm the tortillas in the microwave for about 20 seconds to make them pliable. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Fold in the sides and roll up the tortilla tightly to enclose the filling. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chimichangas in the skillet, seam side down. Fry the chimichangas for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. To make the sour cream sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, continuing to whisk until the mixture is smooth and begins to thicken. Stir in the sour cream, green chilies, cumin, salt, and pepper. Cook for an additional 2-3 minutes, or until the sauce is heated through. Serve the chimichangas hot, drizzled with the sour cream [...]