The chimichanga might sound like a new dance craze but in reality it is a soft flour tortilla which is topped with a savoury filling then rolled and fried or baked. Tortillas — Mexican breads — have become popular because, like the hamburger, they are a meal eaten with the fingers. This is a great recipe for using cooked supermarket chicken.
Ingredients
| 4 Tbsp | Olive oil |
| 1 medium | Onion, diced |
| 3 | Garlic cloves, crushed |
| 1 | Long red chilli, seeded and sliced |
| ½ tsp | Chilli powder |
| ½ tsp | Ground cumin |
| 1 medium | Tomato, diced |
| 2 Tbsp | Chopped coriander |
| 1 ½ cups | Cooked chicken, diced (Main) |
| ¼ cup | Sour cream (Main) |
| 1 can | Refried beans, 400g (Main) |
| 4 | Flour tortillas, 15cm soft ones (Main) |
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Directions
- Preheat the oven to 200C. Brush a shallow baking tray with a little of the oil.
- Sauté the onion, garlic and chilli in a tablespoon of the oil, until softened. Add the seasonings and sauté for 30 seconds. Add the tomato and coriander, stir well, then stir in the chicken and sour cream.
- Spoon about 2 tablespoons of the refried beans down the centre of each tortilla, leaving a 5cm gap at both ends. Top with the chicken mixture. Fold in the ends and roll up.
- Place the chimichangas seam-side down on the baking tray. Brush with more oil mixture. Bake for 6 minutes both sides, brushing with oil after turning.
- Serve with shredded lettuce, shredded cheese, sliced avocado, lime wedges and Mexican salsa.
