Creating Chicken Chimichangas with Sour Cream Sauce is a straightforward process that will yield delicious results:

1. Prepare the Filling: In a bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, taco seasoning, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.

2. Heat the Tortillas: Warm each flour tortilla slightly in the microwave for about 15 seconds. This makes them easier to roll and prevents cracking.

3. Fill the Tortillas: Place about ½ cup of the chicken mixture in the center of each tortilla. Fold in the sides and roll it up tightly, making sure the filling is securely enclosed.

4. Heat Oil: In a large skillet, heat vegetable oil over medium heat. You’ll need enough oil to submerge the chimichangas halfway.

5. Fry the Chimichangas: Carefully place the folded chimichangas seam-side down in the hot oil. Fry for 3-5 minutes on each side or until they achieve a golden brown color and become crispy.

6. Drain Excess Oil: Once fried, transfer the chimichangas to a plate lined with paper towels to drain excess oil.

7. Prepare the Sour Cream Sauce: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, and pepper until smooth and well-combined.

8. Serve: Plate the crispy chimichangas and drizzle with the sour cream sauce. Garnish with fresh cilantro.