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Chicken chimichangas
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and delicious chimichangas that are family favorites.
Ingredients:
  • 2 tomatoes, finely chopped
  • 1 avocado, halved, stone removed, peeled, finely chopped
  • 21.00 gm fresh lemon juice
  • 62.50 ml chopped fresh coriander
  • 8 Old El Pasco flour tortillas
  • 18.20 gm olive oil
  • 1/2 barbecued chicken, skin and bones removed, flesh shredded
  • 310g can corn kernels, drained
  • 70g cheddar cheese
  • Vegetable oil, to fry
Instructions:
  • Mix together the tomatoes, avocado, lemon juice, 1 1/2 tablespoons of coriander, and half of the onion in a bowl. Set aside for later.
  • Preheat your oven to 160°C. Wrap the flour tortillas in foil and let them warm up in the cozy oven.
  • In a frying pan over medium heat, sauté the remaining onion until softened. Add the chicken and corn, cook until heated through. Remove from heat and stir in cheese and remaining coriander.
  • Take one tortilla, ensuring to keep the others covered. Add 1/8 of the mixture to the center of the tortilla. Fold the sides in and roll it up like an envelope to wrap the filling. Secure with toothpicks. Repeat the process with the rest of the filling and tortillas.
  • Pour enough oil into a frying pan to reach a depth of 1/2cm. Heat over medium-high heat. Cook the tortillas in batches for 1 minute on each side, or until golden brown. Transfer to a plate lined with paper towel. Serve with the tomato and avocado salsa.

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