Creamy Chile Chicken Chimichangas

 

Ingredients
1 onion, diced
2 cloves garlic, minced
1 Poblano pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups vegan chicken, shredded
1 cup hominy
1 teaspoon cumin
1 teaspoon paprika
8 oz Cashew Cream Cheese
6 flour tortillas
2 cups vegan cheese blend
oil, for frying
Cashew Sour Cream, for serving
pico de gallo, for serving

Instructions
Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
Remove chicken from the heat and place in a large mixing bowl.
Add in cream cheese and mix until chicken becomes creamy.
Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
Preheat oil to 325ºF (170ºC).
Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
Top with sour cream and pico de gallo.
Enjoy!