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Creamy Chicken Chimichanga

These crispy, golden-brown chimichangas are packed with tender chicken and creamy cheese, making for a decadent and satisfying meal.

Tasty Team
98% would make again

Under 30 minutes

Creamy Chicken Chimichanga

Under 30 minutes


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

  • Calories 635
  • Fat 34g
  • Carbs 36g
  • Fiber 2g
  • Sugar 6g
  • Protein 46g

Estimated values based on one serving size.


  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!
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Creamy Chicken Chimichanga