Prep: 30 Mins Cook: 35 Mins

Chimichangas are irresistible fried burritos. Here their filled with a spicy chicken filling and garnished with fresh lettuce, sour cream and avocado.

Spicy Chicken Chimichangas With Picante Sauce


  • 1 tablespoon olive oil
  • 1 small onion, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 1 jalapeno chile, minced (include seeds for more spiciness)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1 pound fresh ground chicken
  • 1 tomato, diced small
  • 1/2 cup chicken broth
  • 3 tbls. tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese
  • 4 (10-in.) flour tortillas
  • 1 cup corn oil
  • 1 head lettuce, shredded
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 cup sour cream
  • 1 avocado, pitted, peeled and sliced


Heat olive oil in a large, deep skillet over medium-high heat. Add onion, garlic and jalapeño and sauté until soft, about 4 minutes. Stir in oregano, cumin, chili powder and cinnamon. Add chicken and sauté until thoroughly cooked, about 7 minutes. Stir in tomato, broth and tomato paste. Bring to a boil, reduce heat and simmer for 15 minutes, or until thickened. Season with salt and pepper; cool.

Stir cheese into chicken mixture. Spoon about 1 cup of chicken mixture into center of each tortilla. Fold up 1/3 of the way, fold in sides, then tightly roll up. Secure each tortilla with 3 toothpicks.

Heat corn oil in a deep skillet. When temperature reaches 325°F, add tortillas, 2 at a time and fry until crisp and brown on all sides. Drain on paper towels; repeat with remaining tortillas. Serve immediately on a bed of lettuce garnished with salsa, sour cream and avocado.
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