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a plate of pollo fundido with red rice on the side
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5 from 2 votes

Homemade Pollo Fundido

Pollo Fundido is a classic Mexican dish made with shredded chicken, salsa, and cheese. This version is a Mexican restaurant copycat made with homemade chimichangas smothered in a jalepeño cream cheese sauce and melted cheese.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 540kcal
Author: Nikole Berg

Ingredients

Fundido Sauce

  • 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

For Burritos

  • 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

Instructions

Fundido Sauce

  • Add all 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 jalapeno flavor. Set it aside while you make the burritos. Can be made a day or two ahead, just mix well before using.

For the Burritos

  • Mix sour cream and salsa together in a small bowl.
  • In a large bowl, combine shredded chicken, salsa mixture, cumin,oregano, salt, pepper, and 1 cup of shredded cheese. Mix well.
  • 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.
  • 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. Repeat until all burritos have been fried, adding more oil to the pan if needed. Drain burritos on a paper towel lined baking sheet.
  • Heat broiler to high. 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.

Notes

To crisp burritos without oil:
Heat the oven to 400 degrees F. Spray a sheet pan with cooking spray. Place burritos, seam side down, onto pan then spray burritos with cooking spray. Bake for 15 or 20 minutes or until golden brown.
This dish can be made 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.
Adapted from this recipe.

Nutrition

Serving: 1 burrito | Calories: 540kcal | Carbohydrates: 23g | Protein: 32g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 144mg | Sodium: 1339mg | Potassium: 484mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1243IU | Vitamin C: 2mg | Calcium: 329mg | Iron: 3mg