Creamy Chipotle Chicken Chimichangas

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Издатель Oct 7, 2026

⬇️Creamy Chipotle Chicken chimichangas
Makes 6

* 1½ lb chicken tenderloins, diced
* Lemon pepper adobo, to taste
* garlic powder
* cumin
* 2-3 Tbsp chipotles in adobo sauce
* ½ cup heavy cream
* 1 cup Chihuahua cheese
* 1/4 cup red bell pepper, finely diced
* 1/4 cup poblano or green bell pepper finely diced
Assembly
* 6 flour tortillas
* Chihuahua cheese
* Oil for frying

Directions

Season the diced chicken with lemon pepper, adobo, cumin, smoked paprika, garlic powder and onion powder.

Heat a large skillet over medium-high heat with a little oil. Add the chicken and the finely diced red bell pepper and poblano and cook until cooked through.

Stir in 2–3 tablespoons of chopped chipotle peppers in adobo. Pour in the heavy cream and stir everything together. Allow it to simmer briefly until the cream reduces slightly and coats the chicken.

Remove from the heat and stir in the Chihuahua cheese until melted and the filling is creamy and cheesy.

Divide the filling evenly among 6 large flour tortillas. Fold in the sides, roll tightly into chimichangas and place seam-side down.

Heat a shallow layer of oil in a skillet over medium heat. Fry the chimichangas seam-side down first until golden and crisp, then turn and continue frying until crispy on all sides.

Transfer to a paper-towel-lined plate to drain.

Tip: Don’t overfill them! Dividing the filling evenly between 6 tortillas makes them much easier to roll and keeps the filling inside while frying.

#chimichangas #mexicanfood
#dinnerideas #recetasfaciles