Chicken Chimichangas with Ranchero Sauce


  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 4 cloves garlic, minced
  • 4 cups shredded cooked chicken
  • 1 can (2 ounces) chopped green chilies
  • 1 tablespoon chili powder, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 1/4 teaspoon salt
  • 1 can (15 ounces) refried beans
  • 1/2 cup medium salsa
  • 2 cups shredded cheddar cheese, divided
  • 8 (10-inch) flour tortillas
  • Vegetable oil for frying
  • 1 can (15 ounces) fire-roasted tomatoes
  • 1/2 cup chopped cilantro, divided
  • 1 cup sour cream


  1. In a large skillet over medium-high, heat butter. Add the onions, green pepper and garlic. Saute' until onions are translucent and green pepper is tender, about 4 minutes. Set aside.
  2. In a large bowl, combine chicken, half of onion mixture, green chilies, 1 1/2 teaspoons chili powder and 1 teaspoon cumin. In a small bowl, combine refried beans and 1/2 cup salsa.
  3. Spread 1/4 cup refried bean mixture on bottom half of each tortilla. Spoon 1/3 cup chicken mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.
  4. Heat oil in deep fryer to 350°F. Fry chimichangas 1 to 2 at a time, turning once, until golden brown about 5 minutes. Drain on paper towels.
  5. To make the Ranchero Sauce, place tomatoes, remaining onion mixture and cilantro, remaining chili powder and cumin in food processor. Blend until smooth.
  6. Serve chimichangas with sauce, sour cream, additional cheese and cilantro.

Serves: 8



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