Ingredients:
Flour Tortias 4
Cream Cheese to spread ½ cup
Chedder Cheese 1 cup
Bonesless Chicken Strips 300 grams
Garlic (crushed) 1 tsp
Salt 1 tsp
Black Pepper 1 tsp
Red Chilies (crushed) 1 tsp
Cumin (roasted & crushed) 1 tsp
Ingredients for Sour Cream:
Cream 1 packet
Lemon Juice 2 tbsp
Salt & Black Pepper ½ tsp each
Oregano 1 tsp
Ingredients for Salsa:
Tomatoes 3 large balanced and chopped
Onions 2tbsp (finely chopped)
Capsicums 2tbsp (finely chopped)
Oil 1 tbsp
Lemon Juice 2 tbsp
Coriander leaves 2 tbsp
Method for chicken:
Marinate chicken with garlic, saly, black pepper and crushed red chilies.
Heat oil 2 tbsp, add marinated chicken, cook for 10 minutes.
Method for Chimichangas:
Spread tortias, mix chicken, chedder cheese, cream cheese and spread on tortias. Roll up tortias with sides tucked in. Shallow fry in frying pan until golden. Serve with sour cream and salsa.