Chicken Chimichangas
A popular Tex-Mex dish, this chicken Chimichanga recipe will be your new menu favourite. Check out the full recipe and learn how to make it great.
Ingredients
Prepare the Chimichanga:
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For The Chicken:
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Boneless chicken breast, shredded 800.0 g
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Bell pepper, green, diced 100.0 g
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Bell Pepper, red, diced 100.0 g
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Yellow bell pepper, diced 100.0 g
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Cumin powder 30.0 g
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Oregano, dried, crushed 10.0 g
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Chilli powder 20.0 g
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Corn oil 100.0 ml
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Tortilla wraps 10.0 nos
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Sour cream 100.0 ml
Preparation of Salsa:
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For Salsa:
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Coriander leaves, coarsely chopped 20.0 g
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Salt and ground black pepper to taste
Preparation of Guacamole:
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For Guacamole:
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Avocado, cubed 500.0 g
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Green chilies, sliced 20.0 g
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Red onions, finely chopped 50.0 g
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Garlic, chopped 20.0 g
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Olive oil 20.0 ml
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Salt to taste
Preparation
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Prepare the Chimichanga:
- 1.Sauté chicken in a frying pan until tender and no longer pink. Allow to rest for a few minutes.
- 2.Combine pepper, chicken, spices and onions in a bowl with Hellmann’s Classic Mayonnaise.
- 3.Arrange tortilla on a clean surface, equally divide the above mixture and place in the middle of each tortilla length wise.
- 4.Fold opposite sides over filling and roll up like a burrito.
- 5.Heat the skillet over medium heat and pan fry both sides for 2-3 minutes until Chimichangas turns golden brown.
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Preparation of Salsa:
- Combine all ingredient together with salt to taste.
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Preparation of Guacamole:
- Combine all ingredient together with salt to taste.
- Serve warm Chimichangas with Salsa, Guacamole, Nachos and Sour Cream aside.
