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Creamy Chicken Chimichanga

by Hector Gomez

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, shredded (500 g)
  • 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

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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!
 

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