Heat a bit of oil in a large pan over medium heat. Once warm, add your ground chicken and start breaking it up with your spoon. Cook it all the way until it is no longer pink and start browning. Sprinkle in salt and pepper for flavor. Once cooked, let it cool a bit before mixing with other ingredients.

Chop half an onion finely. In a big mixing bowl, add the cooked chicken, chopped onions, green chilies, and softened cream cheese. Mix until everything is well blended and smooth. This is when you can add smoked paprika or adjust with more salt if needed. You want a creamy, flavorful filling that spreads easily but stays thick.

Take one tortilla and place it flat. Spoon some of the chicken mix right in the center. Spread it gently, leaving room around the edges. Fold the sides over the filling, then roll it up tightly like a log. To seal it, dip your finger in the flour paste and press along the edge. This keeps everything inside while frying.

In a medium saucepan, pour in enough oil to fully cover the burritos. Heat it on medium-high. You will know it is ready when a small bit of tortilla sizzles right away when dropped in. Be careful not to overheat; you do not want to smoke.

With tongs, gently place each burrito into the hot oil. Let it fry until the outside turns golden brown and crispy, usually 2 to 3 minutes. Flip if needed. Once golden, lift it out and place it on paper towels to drain off the extra oil.

That is, it! These burritos are best eaten fresh, hot, and crispy. I love serving mine with salsa, sour cream, or even a spicy chipotle dip on the side. They are filling, satisfying, and always hitting my table.