Usually we go for Enchiladas because the Mister LOVES them, almost always chicken but we have discovered that beef is a great filling for them too. We also make Quesadillas, and cheesy nachos with guacamole and sour cream as side dishes.
This week I did some googling and decided to try Chimichangas. Aside from being an amusing word to say (CHIMI-CHAN-GAAAAAAAA... You know you did) they looked pretty yummy too, as well as easy to make.
The recipe I found that inspired me is by Ainsley Harriot and can be found here, however this was my take on it, with a few adjustments to better suit us and it made 12 Chimichangas (you'll also need some cocktail sticks).
12 flour Tortillas
1kg diced chicken
1 onion, diced
1 red pepper, diced
1 400g tin chopped tomatoes (excess liquid drained off)
Tsp garlic puree
30g sachet of seasoning
Small bunch of spring onions
Lettuce, sour cream & guacamole (to serve)
1. Heat the pan and stir-fry the onion, pepper and chicken until browned. Add the garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes.
2. Stir in the seasoning and spring onions and set aside. While the filling is cooling a little, warm a tortilla in a hot frying pan until it is soft, then spoon some of the mixture into the centre of the tortilla and fold over the edges to make a parcel, and secure with cocktail sticks. Do this with all of your tortillas.
3. Heat a little oil in the frying pan, and cook the Chimichangas for 2-3 minutes on each side until nicely browned and crisp. Serve with lettuce, sour cream and guacamole.