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Cream Cheese Chicken Chimichangas

Delicious chimichangas filled with a creamy mixture of chicken and cheese, wrapped in a crispy tortilla.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken Use leftover chicken for convenience.
  • 8 oz cream cheese, softened
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
For assembly
  • 8 large flour tortillas
  • Oil for frying Oil for frying Use enough oil to cover the chimichangas while frying.

Method
 

Preparation
  1. In a large bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
  2. Lay a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold in the sides and roll up tightly to form a burrito shape.
  3. Repeat with all the tortillas and filling.
Cooking
  1. In a large skillet, heat about 2 inches of oil over medium heat. Test the oil’s readiness by dropping a small piece of tortilla into it—if it sizzles, you’re ready.
  2. Carefully place a few chimichangas in the hot oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side.
  3. Transfer to a paper towel-lined plate to drain excess oil.
Serving
  1. Once they’ve cooled slightly, serve your Cream Cheese Chicken Chimichangas hot, topped with your favorite garnishes like sour cream, salsa, or avocado slices.

Notes

Customize fillings by using shredded beef or vegetables for a vegetarian option. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, bake in an oven at 350°F (175°C) for 15-20 minutes.