• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 10
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    Sandra Lee's Chicken Chimichangas with Pineapple Salsa

    Chicken Chimichangas with Pineapple Salsa

    Chicken Chimichangas with Pineapple Salsa may sound like an eccentric blend of flavors (rotisserie chicken and crushed pineapple) - but they work perfectly together. Celeb chef Sandra Lee shows you why this tasty dish is a perfect choice for a last-minute Super Bowl snack.

     

    Sandra Lee is a Food Network host, cookbook author and all around culinary superstar that focuses on a 70-30 approach to healthy eating.


    Ingredients
    For the Chimichanga
    1
    whole rotisserie chicken, shredded
    1
    16-ounce jar Ortega Salsa Verde
    2
    teaspoons
    ground cumin
    1
    10-count package Ortega Whole Wheat Soft Tortillas
    1
    16-ounce can Ortega Refried Beans or Fat Free Refried Beans
    1
    bundle
    scallions, sliced
    1
    16-ounce package Mexican blend shredded cheese
    *
    Ortega Pickled Jalapeno Slices, for garnish
    For the Pineapple Salsa
    1
    8-ounce can pineapple chunks, drained
    1
    8-ounce can crushed pineapple
    1
    cup
    finely chopped cilantro
    Directions
    Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
    To prepare the chimichangas, 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.
    To prepare the pineapple salsa, combine the remaining 1 1/4 cup of salsa verde with pineapple tidbits, crushed pineapple and cilantro.
    Garnish the chimichangas with a couple of jalapeno slices and serve with pineapple salsa on the side.

    The base number of servings for this recipe is 10
    OK

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