Homemade Pollo Fundido

Name: Homemade Pollo Fundido
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 8 ounces cream cheese (softened); ½ cup sour cream (regular or light); 2-3 tablespoons jarred or canned pickled jalapenos (chopped); 2 tablespoon juice from jalapenos (use milk or water for a milder taste); 2 cloves garlic (chopped, or ½ teaspoon garlic powder); 2 tablespoon onion (finely chopped, or ½ teaspoon onion powder); ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 3 cups cooked shredded chicken (about one rotisserie chicken); 1 cup jarred or homemade red salsa or salsa verde; ½ cup sour cream; 1 ½ teaspoons ground cumin; ½ teaspoon dried oregano leaves; ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 2 cups shredded cheese (cheddar or Monterey jack, divided); 6 burrito size flour tortillas (the large ones); Oil for frying (about ¼ cup)

Jump to Recipe

Pollo Fundido is a Mexican inspired dish made with shredded chicken, salsa, and cheese.

This version of pollo fundido is a Mexican restaurant copycat made with homemade chimichangas smothered in a jalepeño cream cheese sauce and melted cheese.

Try my Instant Pot Mexican Rice as a side dish!

a plate of rice and a burrito covered in sauce and melted cheese

Pollo Fundido is easy to make and only requires a few basic ingredients, making this dish one that you will want to whip up at your next dinner party or family gathering.

And because it's so easy to make, it makes a great weeknight dinner that is sure to feed a hungry family!

Having a Mexican inspired get together? Don't forget to serve this zesty Ground Beef Queso!

The name Pollo "Fundido" comes from Spanish words meaning "melted or molten" because it will melt in your mouth like butter when you cook it right!

It's also easy to make at home, making this dish perfect for dinner parties or potlucks since you can provide all the ingredients and let everyone make their own Pollo Fundido.

Highlights

Easy to make
Mexican inspired
Uses rotisserie chicken
Family friendly - you can adjust the spice level

Recipe profile

Super easy - this Pollo Fundido dish is super easy to make and only requires a few easy to find ingredients that you can easily whip up in your blender and frying pan.

Versatile - you can easily change up this recipe by adding veggies or swapping out the chicken for pork or beef if you prefer.

People will love it - this dish is so delicious that when your guests taste this dish at your house, people will beg you to make it again and again.

Great potluck food - Pollo Fundido is always a hit at potlucks because everyone loves Mexican flavors and melted cheese!

Delicious - made from simple ingredients already in most pantries, this Pollo Fundido recipe is a winner in many households, and kids like it too!

My Homemade Guacamole is quick and easy and would taste great with this recipe!

Key ingredients

Cream cheese - I use full fat for the best taste and texture. Try reduced-fat or even fat-free cream cheese in this dish if you would like to cut down on the calories.

Garlic - you can use two chopped cloves of garlic for this dish, or if you prefer, you can use ½ teaspoon of garlic powder instead.

Shredded chicken - this recipe calls for 3 cups of cooked shredded chicken, but you can use one whole rotisserie chicken instead. You can also substitute the chicken for pork or beef if that is what you prefer.

Salsa - you can use 1 cup of store-bought salsa for this recipe or make your own. You can use traditional red salsa or swap it for green salsa verde.

Pickled jalepenos - this gives the Pollo Fundido sour cream sauce it's signature taste with some heat without being too hot! Fresh jalepenos can be substituted, but the sauce will have a slightly different flavor.

fundido sauce ingredients in a food processor

How to make pollo fundido

Always start with clean hands, work area, and kitchen utensils.

Step One: First, make the Fundido sour cream sauce: add cream cheese, sour cream, and the rest of the sauce ingredients to a food processor or blender and mix until smooth.

Give it a taste and make any adjustments necessary, such as adding more salt or more jalapeño flavor.

Set it aside while you make the burritos. It can be made a day or two ahead. Just mix well before using.

a food processor container with ingredients — Add to food processor

the sauce has been mixed in a food processor — Add to food processor

For the burritos:

Step One: Mix sour cream and salsa together in a small bowl. In a separate large bowl, combine shredded chicken, salsa mixture, cumin, oregano, salt, pepper, and 1 cup of shredded cheese. Mix well.

Add chicken, salsa, and cheese to bowl — Mix sour cream and salsa

Step Two: Place about ½ cup of the chicken mixture in the middle of a tortilla.

Fold the tortilla on the right and left sides over the chicken mixture, then roll up from the bottom to the top to form a sealed burrito.

Repeat to make 6 burritos.

top tortilla with chicken mixture — Add chicken mix to tortilla

folding sides of tortilla to make a burrito — Add chicken mix to tortilla

Step Three: Add enough oil to the bottom of a large skillet and heat to medium.

When the oil is hot, carefully place the burritos, seam side down, into the skillet, and fry until golden brown, about 30 seconds per side. They will brown quickly so keep an eye on them!

Repeat until all burritos have been fried, adding more oil to the pan if needed. Drain the burritos on a paper towel-lined baking sheet.

pan frying burritos in a skillet — Lightly pan fry

Drain burritos on paper towels — Lightly pan fry

Step Four: Heat broiler to high. Be sure to remove paper towels before broiling. Spoon about ½ cup (or more) Fundido sauce over burritos and top with remaining cheese.

Broil until the cheese is melted. Best served immediately.

Chimichangas on a baking sheet — Place on baking sheet

Topped chimichangas with sauce and shredded cheese — Place on baking sheet

Top tips

Always work with the burritos seam side down to keep them from falling apart.

Burritos will brown quickly in the oil so keep a close eye on them.

To bake burritos instead of pan frying: Heat the oven to 400 degrees F.

Spray a sheet pan with cooking spray.

Place burritos, seam side down, onto the pan, then spray burritos with cooking spray.

Bake for 15 or 20 minutes or until golden brown.

To make ahead: Make Fundido sauce several days ahead and keep refrigerated until ready to use.

Make chicken mixture a day ahead and keep refrigerated until ready to use.

Warm chicken mixture up before forming burritos unless you're making this as a casserole.

Variations

Mix Fundido sauce with chicken instead of salsa and sour cream.

Make this dish as a casserole: After forming burritos, cover the bottom of a large baking dish with sauce.

Place burritos, seam side down, in the dish and cover with sauce and top with cheese.

Bake in a pre-heated oven at 350 for 30 to 35 minutes or until cheese is melted.

Fundido sauce can be used as a dip with tostada chips along side my salsa recipe.

The sauce can also be used as a salad dressing. Thin it out with a little lime juice or milk to desired consistency.

You may also want to add some hot sauce if you are looking for some extra heat without making too many changes to the traditional recipe.

Low carb or keto: Skip the flour tortillas all together. Top the chicken mixture with shredded cheese and broil until melted. Serve as is or with some roasted vegetables or cauliflower rice.

Serving Suggestions

Double or triple for large parties or get togethers.
Eat your Pollo Fundido burritos as a family meal or even a delicious lunch.
Serve these burritos with some Mexican rice and beans on the side. Add some pico de gallo and sliced peppers.

Storage

Store leftovers covered in the refrigerator for 3 or 4 days.

Freeze leftovers in freezer-safe containers for up to 3 months.

Thaw overnight in the refrigerator, then microwave or bake until heated through.

Reheating

To reheat from refrigerated: you can microwave your leftover Pollo Fundido, but it would be best to reheat it in a preheated oven.

To reheat from frozen: it would be best to thaw your Pollo Fundido in the refrigerator before reheating completely. It is not recommended to reheat it from frozen.

Always use your meat thermometer to ensure your meat is warmed to the safe temperature of 165 degrees F.

Common questions

Is fundido spicy?

With the addition of jalepeños or other peppers, pollo fundido can be spicy. When you make it homemade, you can make it as spicy as you like.

What is fundido sauce made of?

Traditionally it's made with roasted poblano peppers, chorizo, and Mexican melting cheese. This version is a restaurant copycat and is a mixture of cream cheese, sour cream and jalepenos that's poured over chicken chimichanga burritos.

What's the difference between queso and fundido?

Queso simply means cheese, and as a dish, has come to represent a creamy cheese sauce for dipping tostada chips. Fundido means "molten or melted". It is traditionally made in cast iron skillet or oven proof dish and includes chorizo and roasted poblano peppers in addition to cheese. It is then baked until the cheese is melted and served with tostadas or tortillas.

More Mexican inspired recipes

the finished dish on a plate with a bite taken out

CLICK HERE to have recipes delivered via email!

Inspired by this Pollo Fundido recipe.