Copycat Garcias Mexican Restaurant Pollo Fundido Recipes

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COPYCAT GARCIA'S MEXICAN RESTAURANT POLLO FUNDIDO



Copycat Garcia's Mexican Restaurant Pollo Fundido image

A Mexican restaurant favorite that tastes just like the original! Copycat Garcia's Pollo Fundido is so easy to make and a meal the whole family will love.

Provided by Alli

Categories     Main Course

Time 6h15m

Number Of Ingredients 11

1 1/2 lb chicken breasts, (frozen or thawed)
2 c. salsa, (any heat level you prefer)
2 cubes chicken bouillon
8 oz cream cheese, (softened)
1/4 c. milk
2 Tbsp jalapeno, (chopped)
1 tsp. chicken base paste
1/2 tsp. garlic salt
8 flour tortillas, (burrito size)
8 slices cheddar cheese
16 slices jalapeno, (optional garnish)

Steps:

  • Place chicken inside a crock pot. Cover with salsa and drop chicken bouillon cubes on top. Cover and cook on low for 6 hours, or on high for 3-4 hours.
  • Prepare the jalapeno cream cheese while the chicken is cooking. Combine cream cheese, milk, chopped jalapeno, chicken base paste, and garlic salt in a chopper or food processor until smooth. Keep in the fridge until time to use.
  • Remove chicken from crock pot and place in a bowl. Use two forks to shred the chicken, then place back in the crock pot with the liquid and stir together.
  • Preheat the oven to 350° F. Place a tortilla on a plate and add 1/3 c. chicken to the center. Fold the sides in and roll the tortilla to form a chimichanga. If excess liquid starts to ooze out, pour it into the crock pot or a bowl.
  • Place chimichangas onto a greased cookie sheet seam side down and repeat to make eight. Lightly spray tops with cooking spray and bake for 15 minutes.
  • Remove chimichangas from the oven and carefully spread jalapeno cream cheese over each one. Top with a slice of cheese and two jalapenos slices. Place back in the oven until cheese is melted. Serve and enjoy!

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