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98% would make again

Creamy Chicken Chimichanga

Hector Gomez
Tasty Team

Ingredients

for 6 servings

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups rotisserie chicken (500 g), shredded
  • 1 cup corn (175 g)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 8 oz cream cheese (225 g)
  • 6 flour tortillas
  • 2 cups cheese blend (200 g)
  • oil, for frying
  • sour cream, for serving
  • pico de gallo, for serving

Nutrition Info

Powered by
    Calories 703
    Fat 42g
    Carbs 32g
    Fiber 1g
    Sugar 3g
    Protein 46g

Estimated values based on one serving size.

Preparation

  1. Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
  2. Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
  3. Remove chicken from the heat and place in a large mixing bowl.
  4. Add in cream cheese and mix until chicken becomes creamy.
  5. Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
  6. Preheat oil to 325ºF (170ºC).
  7. Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
  8. Top with sour cream and pico de gallo.
  9. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

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