Creamy Chicken Chimichanga
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
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!
Source:Tasty.co
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