98% would make again
Creamy Chicken Chimichanga
featured in Tasty's Favorite Chicken Recipes!
Tasty Team
June 10, 2019
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
- Calories 712
- Fat 41g
- Carbs 38g
- Fiber 2g
- Sugar 6g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
- Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
- Remove chicken from the heat and place in a large mixing bowl.
- Add in cream cheese and mix until chicken becomes creamy.
- 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.
- Preheat oil to 325ºF (170ºC).
- 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.
- Top with sour cream and pico de gallo.
- Enjoy!
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
- Calories 712
- Fat 41g
- Carbs 38g
- Fiber 2g
- Sugar 6g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
- Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
- Remove chicken from the heat and place in a large mixing bowl.
- Add in cream cheese and mix until chicken becomes creamy.
- 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.
- Preheat oil to 325ºF (170ºC).
- 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.
- Top with sour cream and pico de gallo.
- Enjoy!
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