Creamy Chicken Chimichangas

Ingredients

• 2 chicken breast (cooked and shredded)
• 4 oz cream cheese (softened)
• 0.5 cup sour cream
• 0.5 cup salsa (your choice of mild, medium, or hot)
• 1 tbsp taco seasoning
• 1 cup shredded cheese (Mexican blend or cheddar)
• 4 large flour tortillas (burrito size)
• vegetable oil (for frying)

Steps

1. 1

   In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, salsa, and taco seasoning.

2. 2

   Stir the mixture until well combined and the cream cheese is evenly distributed.

3. 3

   Fold in the shredded cheese until incorporated.

4. 4

   Warm the flour tortillas slightly in the microwave for about 15-20 seconds to make them more pliable.

5. 5

   Place a generous scoop of the chicken mixture into the center of each tortilla.

6. 6

   Fold in the sides of the tortilla and roll it up tightly, securing the ends to form a burrito shape.

7. 7

   In a large skillet, heat about half an inch of vegetable oil over medium-high heat.

8. 8

   Carefully place the chimichangas in the hot oil, seam-side down first to seal them.

9. 9

   Fry for 2-3 minutes per side until the tortillas are golden brown and crispy all over.

10. 10

    Remove from the oil and drain on paper towels before serving.

Notes

Serve with extra salsa, guacamole, or queso on top. You can use rotisserie chicken to save time on prep.

Nutrition per serving

• main
• dinner
• Tex-Mex
• chicken
• fried
• comfort food