Creamy Chipotle Chicken Chimichanga

This Creamy Chipotle Chicken Chimichanga is a delectable twist on a classic Mexican favorite, offering a crispy, golden exterior and a rich, flavorful filling. Inside a deep-fried flour tortilla lies a savory mixture of tender shredded chicken with a smoky, mildly spicy chipotle and green chili sauce, that brings a delightful depth of flavor.

Recipe

  1. Place chicken breasts in a large pot, covering with water. Boil chicken until cooked through (20 minutes). Set chicken aside in refrigerator, to cool. Note: If you wish to skip this step to save on time, use a premade rotisserie chicken from the deli section of your grocery store, shredding the meat to use for the filling.

  2. Once chicken is cooled, shred and set aside.

  3. In sauté pan, add olive oil and thinly sliced Vidalia onions, until softened.

  4. Add to the same pan the shredded chicken. Sauté chicken, adding salt and chipotle pepper powder.

  5. Next, add half of your can the green chili enchilada sauce.

  6. To the entire mixture, add your cubes of the softened cream cheese. Stir, to fully incorporate.

  7. Adjust your seasonings, to taste. Set filling aside.

  8. In small bowl, whisk egg to use as a binder for the chimichangas.

  9. Take a large burrito sized tortilla and place your chicken mixture. Add shredded or sliced cheese, on top.

  10. Along edges of tortilla, brush on your egg mixture. This will help seal your chimichanga, before frying.

  11. Fold all sides of your tortilla, rolling into a tight burrito.

  12. Heat oil to 280 F. This will ensure your oil doesn't start out to hot. Note: I would not let your oil get above 300 F, if using a cast iron pan. This can cause your tortilla to become brown too quickly.

  13. Place your rolled burrito into the hot oil, browning on all sides.

  14. Once evenly browned, remove from oil and set on wire rack, to maintain crispiness.

  15. Once all the chimichangas are fried, top with melted queso, cilantro, guacamole, fresh jalapenos, or even the remainder of your green chili enchilada sauce (warmed up).

Ingredients

  • 4 large burrito sized flour tortillas

  • Shredded white or sliced American cheese

  • 3 Large thawed or fresh chicken breasts (shredded)

  • 1 8 ounce package of full-fat cream cheese (softened)

  • Vegetable Oil - for frying

  • 1 Sweet Vidalia onion (sliced thinly)

  • 1 10 oz can of Green Chili Enchilada Sauce

  • 1 tbsp of olive oil

  • 1 tsp of salt (add more or less, adjusting to your liking)

  • 1 Large egg

  • 2 tsp of Chipotle pepper powder

  • Optional: Melted queso, cilantro, fresh jalapeno slices, guacamole.

Equipment

  • Cast iron pan

  • Large pot

  • Sauté pan

  • Small bowl

  • Cutting board

  • Whisk

  • Pastry brush (to brush egg binder onto tortilla)

  • Food thermometer