Prep: 20 Mins Cook: 25 Mins

A traditional Mexican recipe that will add the Fiesta to any gathering!

Chicken Chimichangas with Pineapple Salsa


1 whole rotisserie chicken, shredded
1 jar (16 oz) ORTEGA Salsa Verde
2 teaspoons ground cumin
1 package (10 count) ORTEGA Whole Wheat Soft Tortillas
1 can (16 oz) ORTEGA Refried Beans or Fat Free Refried Beans
1 bunch scallions, sliced
1 package (16 oz) Mexican blend shredded cheese
Cooking spray


1 can (8 oz) pineapple chunks, drained
1 can (8 oz) crushed pineapple
1 cup finely chopped cilantro


Garnish with ORTEGA Pickled Jalapeno Slices


Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
FOR CHIMICHANGA:Combine the chicken, 3/4 cup of salsa verde and cumin in a mixing bowl. Lay a tortilla on counter. Spread 2 tablespoons refried beans in lower third of tortilla, leaving a 2-inch border. Spread 1/4 cup of chicken salsa mixture; sprinkle with a bit of scallion and then 1/4 cup cheese, keeping the same neat border. Slide both thumbs under the tortilla and lift up slightly, while rolling toward the center. Once the filling is covered, flip the sides in and finish rolling. Place seam side down and one inch apart on the baking sheet. Spray each chimichanga with cooking spray. Bake for 25 minutes or until a crispy golden brown.
FOR PINEAPPLE SALSA:Combine the remaining 1 1/4 cup salsa verde with pineapple tidbits, crushed pineapple and cilantro.
FOR GARNISH:Garnish the chimichangas with a couple of jalapeo slices and serve with pineapple salsa on the side.
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