Name: Rotisserie Chicken Chimichangas (Pollo Fundido)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Central American
Ingredients: ½ cup vegetable oil; 1 cup rotisserie chicken, shredded; 8 oz salsa; 1 cup chicken chicken broth; 24 flour tortillas; 2 cups Colby Jack cheese, shredded; Cilantro; pickled jalapenos, chopped; tomato, chopped

If you've ever ordered Pollo Fundido at your favorite Mexican restaurant, you know exactly why it's so popular. Crispy flour tortillas are filled with seasoned chicken, topped with melted cheese, and finished with fresh tomatoes, jalapeños, cilantro, and sour cream. It's comfort food at its finest.

This easy Chicken Chimichanga recipe is my simplified version of the restaurant classic. Instead of cooking chicken from scratch, I use rotisserie chicken to save time without sacrificing flavor. The result is a crispy, cheesy chicken chimichanga that can be on the table in about 15 minutes.

One of the things I love most about this Pollo Fundido recipe is its flexibility. You can deep fry the tortillas for a traditional restaurant-style chimichanga or skip the frying step altogether and enjoy the filling as soft tacos. Either way, you'll end up with a delicious Mexican-inspired dinner that's perfect for two.

Why You'll Love This Chicken Chimichanga Recipe

Ready in just 15 minutes
Uses convenient rotisserie chicken
Crispy, cheesy, restaurant-style results
Easy to customize with your favorite toppings
Perfect for a quick weeknight dinner
Great way to use leftover chicken

Ingredients for Pollo Fundido

Rotisserie chicken provides the savory filling while salsa adds flavor and moisture. Flour tortillas become crispy and golden when fried and are topped with melted Colby Jack cheese for the perfect finishing touch. Fresh tomatoes, cilantro, pickled jalapeños, and sour cream add color, texture, and flavor.

Tips for the Best Chicken Chimichangas

For the crispiest chicken chimichangas, make sure the oil reaches 350 degrees before frying. Avoid overfilling the tortillas, which can cause them to open while cooking. If you're looking for a lighter version, skip the frying and simply warm the filled tortillas before topping them with melted cheese.

What to Serve with Chicken Chimichangas

These easy chicken chimichangas pair perfectly with Mexican rice, refried beans, black beans, Spanish rice, guacamole, or a simple side salad. For a restaurant-style meal, serve with tortilla chips and salsa on the side.

Whether you call it Pollo Fundido or a chicken chimichanga, this easy recipe delivers crispy tortillas, juicy chicken, and plenty of melted cheese in every bite.

CategoryChicken, EntreeCuisineCentral American, Mexican, Tex-MexTags#deepfry, #oven, #restaurantrecipe

Prep Time5 minsCook Time10 minsTotal Time15 mins

½ cup vegetable oil

1 cup rotisserie chicken, shredded

8 oz salsa

1 cup chicken chicken broth

24 flour tortillas

2 cups Colby Jack cheese, shredded

Cilantro

pickled jalapenos, chopped

tomato, chopped

1

Remove the chicken you want, dark or light meat, from the rotisserie then shred it using a couple of forks. in a mixing bowl mix together the chicken and salsa.

2

Preheat your fryer or heat the oil in a medium sauce pan (about 1/2 inch deep) until 350 degrees . Place about 1/3 cup of chicken filling in the middle of each tortilla. Then fold the bottom end of the tortilla over the middle, fold the sides, in, and roll it up like a burrito. Repeat with the remainder of the tortillas and chicken.

3

If using a fryer fry until golden brown about 3 minutes. If shallow frying in skillet, place the prepared burritos two at a time in the oil, flipping over after about 30 seconds. Once golden brown, pat them dry on a paper towel or let them dry on a cooling rack. Then place them on a cookie sheet.

4

Finally, set your oven to broil and place the chicken filled tortillas on a cookie sheet. Top with the cheese and place under the broiler until cheese is melted. Garnish with chopped jalapenos, tomatoes, cilantro and sour cream and serve with rice or beans.

Ingredients