Sandra Lee's 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.

For the Chimichanga
whole rotisserie chicken, shredded
16-ounce jar Ortega Salsa Verde
ground cumin
10-count package Ortega Whole Wheat Soft Tortillas
16-ounce can Ortega Refried Beans or Fat Free Refried Beans
scallions, sliced
16-ounce package Mexican blend shredded cheese
Ortega Pickled Jalapeno Slices, for garnish
For the Pineapple Salsa
8-ounce can pineapple chunks, drained
8-ounce can crushed pineapple
finely chopped cilantro
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

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