• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • 1½ cups picante sauce or salsa, divided
  • 4 cups chopped or shredded rotisserie chicken
  • ½ cup diced onion
  • 1 tsp ground cumin
  • 1 tbsp favourite chilli powder
  • 1 tsp salt
  • 10 (20cm) flour tortillas
  • 1½ cups shredded Mexican-style or favourite cheddar cheese
  • Nonstick cooking spray or canola oil
  • Guacamole, sour cream, shredded lettuce, diced tomato (for serving)


  1. In a saucepan combine 1 cup picante sauce, chicken, onion, cumin, chilli powder and salt. Cook over medium-low heat, stirring often, about 15 minutes or until most of the liquid evaporates. Taste and adjust seasoning, if needed.
  2. Preheat the oven to 200°C and lightly grease a baking sheet.
  3. Spoon 1/3 cup mixture below centre of each tortilla; top with about 2 tbsp cheese.
  4. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks, if needed. Place, folded-side down, on greased baking sheets. Coat chimichangas with cooking spray or brush lightly with canola oil.
  5. Bake for 8 minutes; turn and bake 5 more minutes. Remove picks if you used them. Serve chimichangas with remaining picante sauce and desired toppings.

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