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Chicken and cheese chimichangas

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 1/2 Coles Brand Hot Roast Chicken, meat removed and shredded
  • 200g jar Old El Paso Medium Taco Sauce
  • 8 soft tortillas
  • 400g can Old El Paso Refried Beans
  • 1 bunch English spinach, trimmed
  • 1 red capsicum, cut into strips
  • 1 cup tasty grated cheese
  • 1/4 cup olive oil
  • 1 small iceberg lettuce, cut into wedges
  • 1/2 cup light sour cream
  • Lime Wedges, to serve


  • 1
    Place chicken meat and taco sauce into a small bowl. Mix to combine. Lay tortillas on a clean work surface. Spread 2 tablespoons refried beans over each tortilla. Top with spinach leaves, chicken, capsicum and 1 tablespoon cheese. Roll up tortilla, tucking in ends, to enclose filling.
  • 2
    Heat 1 tablespoon of oil in a large frying pan on medium. Cook chimichangas, in batches, adding extra oil when needed, for 2-3 mins, turning, until golden all over.
  • 3
    Drizzle remaining oil over lettuce wedges. Serve chimichangas with lettuce, sour cream and lime wedges.

Source: taste.com.au


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