Chimichangas are delicious, right? They’re always on the menu when IY Guy and I head to Arizona to visit family. We eat Mexican food almost every day...sometimes more than once! I have my favorites, no doubt, but I always love me a good chimi! So when I found myself with some cooked chicken I made these! Super good, super easy and satisfied our Mexican food craving for another day!
Cream Cheese Chicken Chimis
3 cups cooked, shredded chicken
6 ounces cream cheese ~ room temp
1/2 cup salsa
1/4 cup sour cream
1 4-ounce (or 7 ounce depending on your heat level tolerance) diced green chilies
1 1/2 cups grated cheese
Salt and pepper to taste
6 - 8 large flour tortillas
Oil for frying
In a large skillet, pour enough oil to come up half way. Turn to medium heat.
In a medium bowl, combine the cream cheese, sour cream, salsa, green chilies, salt and pepper.
Add the cheese and stir.
Toss in the chicken and combine.
Divide chicken mixture between the tortillas. Place chicken mixture in the middle and fold in the sides of the tortilla then up from the bottom all the way to the top.
Gently place chimis into the hot oil and fry until golden brown on all sides, turning as needed.
As chimis are done frying, drain on a paper towel and place on a plate. Keep chimis in a warm oven until they’re all fried.
Serve with sour cream, guac, salsa and extra cheese. Warmed enchilada sauce is also the bomb!