Prep: 15 Mins Cook: 15 Mins

Easy Chicken Chimichangas Supreme


  • 2 tbls. olive oil
  • 2 lbs. fresh boneless, skinless chicken breasts, diced
  • 1 large green bell pepper, seeded and chopped
  • 1 (16-oz.) ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 cup quick-cooking rice
  • 1 can (6-oz.) black olives, drained and sliced
  • 1 tablespoon chili powder
  • 10 (10-in.) flour tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups vegetable oil
  • 1 cup low-fat sour cream
  • 2 avocados, pitted peeled and mashed


Heat a large, non-stick skillet over medium-high heat. Add olive oil and heat until hot, but not smoking. Add chicken and green bell pepper and sauté until chicken is golden on all sides, about 5 minutes. Stir in salsa, rice, olives and chili powder. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat and divide between tortillas. Top with cheddar cheese. Fold up like a burrito, making sure ends are securely tucked in.

Heat vegetable oil in another large skillet until temperature is 375°F. Test temperature by putting a small piece of tortilla in pan; it should sizzle immediately on contact. Add tortillas and fry until golden brown on both sides. Remove to a paper-towel lined plate to drain. Serve warm topped with sour cream and avocado.
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