Pollo Fundido is shredded chicken breast, seasoned and sautéed with spices & chilies, and then mixed with a white cream sauce. Delicious!
Arizona Born & Raised!
Being born and raised in Arizona I grew up eating Mexican inspired dishes. Everywhere you go you will find some sort of Mexican restaurant, fresh salsa, homemade tamales and tortillas. Pollo Fundido is one of those dishes & I love it!
But when I go visit friends and family around the country…these are not so readily available. In order to appease those family members, especially the son in Oregon, I have tasked myself with recreating some of the local favorites.
WHAT IS POLLO FUNDIDO?
Pollo Fundido is a chimichanga-style dish that means exactly what it translates: “chicken molten”. Each one is loaded with a semi-spicy chicken mixture, rolled up and baked or fried, then topped with a jalapeno cream cheese. The last step of the molten goodness is a slab of cheddar cheese melted on top. This particular dish is one of my family’s favorites and it’s easy to see why!
Normally this dish would be a little spicy inside, but I like to make it more mild so my kids will eat it and enjoy it. You can go mild, medium, or spicy.
- 3 chicken breasts about 1 ½ lbs, frozen or thawed
- 16 oz jar of salsa strained
- 1 4 oz container of chopped green chilies
- 3 - 8 oz packages of cream cheese softened
- ¾ cup milk divided
- 8 - 10 flour tortillas burrito size
- 3 Tbsp jalapenos chopped
- 2 tsp chicken base
- 1 Tbsp minced garlic
- 1 tsp Mama D’s All-Purpose Seasoning
- 2 cups Colby Jack cheese blend shredded for topping
In a 3 - 4-quart slow cooker, coating with non-stick spray, place the chicken inside.
Pour the salsa in a strainer to remove extra juices; once strained pour it over the chicken.
Cook on high for 3 – 4 hours or low for 6 1/2 – 7 hours until the chicken is cooked.
When the chicken is finished cooking, take it out and shred it in your Kitchen aide mixer or with two forks.
After you shred the chicken place it in a skillet over medium-high heat; add ¼ cup milk, green chilies and 1 8 oz package of cream cheese; mix until well blended.
Preheat your oven to 350°F.
Place about 1/3 cup of chicken filling from the skillet and place it in the middle of each tortilla.
Then fold the bottom end of the tortilla over the middle, fold in the sides and roll it up like a burrito. Repeat with all of the tortillas and chicken.
Heat the oil (enough to make it about a ½” deep) in a medium sauce pan until hot.
Place the prepared burritos two at a time into the oil; flipping over after about 30-45 seconds.
Once golden brown, allow them rest on a paper towel.
After you have fried all of them, place the prepared burritos on a baking sheet coated in non-stick spray.
In a large bowl, add the 2 8 oz packages of cream cheese, ½ cup milk, jalapenos, chicken base, garlic, and seasoning; mix well until completely combined (I just mix on medium speed for about 2 minutes).
Spread the cream cheese mixture over the fried burritos; evenly distribute amongst the burritos.
Top with the shredded cheese.
Place them in the oven for about 5 minutes or until the cheese is all melted.
If you do not want to fry them you can bake them for 15 minutes at 350°F degrees.