ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

98% would make again

Creamy Chicken Chimichanga

Tasty Team


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.


  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.