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.
Photos updated: August 7, 2018
Every now and then I go to Garcia’s Mexican Restaurant with my family. I love starting a meal out with chips and salsa, then excitedly welcoming my dinner as it gets placed in front of me. Oh heavens, do I love Mexican food! One of my favorite dishes at Garcia’s is Pollo Fundido, so when I was able to successfully make a copycat version at home I was SO excited. I found the original recipe over at Recipe Addiction and we’ve been making it ever since.
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 the most popular dishes at Garcia’s Mexican Restaurant, 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.
Whenever I make this recipe I always have enough jalapeno cream cheese to make the dish again. We made it two Sundays in a row recently and my kids were in heaven. It was so easy being able to just make the chicken the second time around!
You can totally make the chicken ahead of time and keep it in the fridge until you want to make up your Pollo Fundidos. All you’ll need to do is heat up the chicken before filling the tortillas. [insert high five emoji]
More Mexican Dinners
Mini Shredded Beef Chimichangas | Sweet Pork Nachos | Chicken Enchiladas with Green Chile Sour Cream Sauce | Copycat Taco Bell Crunchwrap Supreme | Honey Lime Chicken Enchiladas | Shredded Beef Burritos | The Easiest Taco Dinner Ever | Mom’s Chicken Enchiladas
Copycat Garcia's Mexican Restaurant Pollo Fundido
- 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
- 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!
Kitchen Tools and Gadgets Used for This Recipe
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