Creamy Chicken Chimichanga

• onion1
• garlic2 clove
• bell pepper1
• jalapeño1
• salt1 teaspoon
• pepper½ teaspoon
• rotisserie chicken4 cup
• corn1 cup
• cumin1 teaspoon
• paprika1 teaspoon
• cream cheese8 ounce
• flour tortilla6
• cheese blend2 cup
• oil0
• sour cream0
• pico de gallo0

Instructions

1. 1

   Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan.

2. 2

   Season with salt and pepper, then cook until onions are translucent.

3. 3

   Once veggies are fully cooked add in chicken, corn, cumin, and paprika.

4. 4

   Mix together until fully combined.

5. 5

   Remove chicken from the heat and place in a large mixing bowl.

6. 6

   Add in cream cheese and mix until chicken becomes creamy.

7. 7

   Using a medium-sized ice cream scooper.

8. 8

   Scoop out 2 portions of creamy chicken and place on flour tortilla.

9. 9

   Top with cheese blend then roll tightly into a burrito.

10. 10

    Preheat oil to 325ºF (170ºC).

11. 11

    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.

12. 12

    Top with sour cream and pico de gallo.

13. 13

    Enjoy!