Chicken chimichangas

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)

Directions

1. Preheat the oven to 200C. Brush a shallow baking tray with a little of the oil.
2. 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.
3. 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.
4. 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.
5. Serve with shredded lettuce, shredded cheese, sliced avocado, lime wedges and Mexican salsa.

More of Jan's Mexican recipes

• Mexican steak burritos
• Baked quesadillas