Chicken Chimichangas

• plant oil↗3 tbsp tbsp

  plus 60 ml (if frying, not baking)

• chicken thigh↗5 skinless and boneless

  fillet, or about 300 g leftover cooked chicken

• onion↗½

  chopped

• red pepper↗1 small

  roughly chopped

• green chilies↗100g g

  from a can, finely chopped

• Monterey Jack cheese↗85g g

  grated, plus extra for serving

• garlic powder↗½ tsp tsp
• ground cumin↗½ tsp tsp
• chipotle chili powder↗½ tsp tsp
• large flour tortillas↗6
• refried beans400g can g

  (optional)

• red enchilada sauce↗240ml ml
• sour cream↗

  and a handful of chopped coriander for serving

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a pan over medium heat, add the chicken thigh fillets and fry 6‑8 minutes on each side until cooked through, then remove from the pan and set aside. Add another 1 tbsp of oil, then the onion and red pepper and cook until softened, about 5 minutes.

2. 2

   Finely chop or dice the chicken into small pieces and place in a bowl together with the sautéed onion and pepper, chili, cheese, and spices; season and mix well.

3. 3

   Briefly warm the tortillas on a dry skillet for a few seconds on each side until slightly softened, or microwave them. Spoon a layer of beans (optional) onto the center of each tortilla, then add a spoonful of the chicken mixture. Repeat until all tortillas and filling are used.

4. 4

   Fold the chimichangas – fold the bottom over the filling, then fold the sides and roll towards you to tightly seal the filling.

5. 5

   For baking, preheat the oven to 200 °C (180 °C with convection/gas 6). Place the chimichangas on an oiled baking tray and lightly brush with more oil. Bake until golden, about 20‑25 minutes. Or for frying, heat a heavy skillet over medium heat. When hot, add 60 ml of oil and place the chimichangas seam‑side down. Turn gently every few seconds until lightly golden on all sides and the filling is heated through.

6. 6

   While they cook, warm the enchilada sauce in a small saucepan, then drizzle some sauce onto a plate, place the chimichanga on top and garnish with sour cream, a little extra cheese and cilantro. Nutritional information (fried): 425 kcal; fat 24 g; saturated 6 g; carbs 27 g; sugars 5 g; fibre 3 g; protein 23 g; salt 1.85 g.