Recipe

烘焙的鸡chimichangas

Chimichangas are traditionally deep fried, however oven baking them in this recipe significantly reduces the fat content. Whip these up using leftover chicken, just make as many as your filling allows

Jan 23, 2017 10:33pm
By Sophie Gray
  • 25 mins preparation
  • 25 mins cooking
  • Makes 10
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This recipe first appeared inFood magazine.
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Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1/2 capsicum, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 2 cup cooked chicken, shredded
  • 1 1/2 cup store-bought taco sauce
  • 3/4 cup grated cheese
  • 400 gram can corn kernels, drained
  • 1 handful chopped coriander
  • 10 medium-sized flour tortillas
  • shredded lettuce, sour cream, chopped tomatoes and sliced spring onion, to serve

Method

  • 1
    Preheat oven to 200°C. Place ½ tablespoon of oil in a saucepan and gently cook the onion and capsicum. When softened, add the paprika and oregano; cook for 2-3 minutes.
  • 2
    In a bowl combine the shredded chicken and taco sauce with the cooked onion and capsicum. Add the grated cheese, corn and coriander and mix well. Divide the mixture into 10 portions.
  • 3
    Microwave tortillas for 15 seconds to soften. Place 4 on the bench; and spoon a portion of the mixture onto each. Fold in the top and bottom halves of the tortilla then fold in the sides, overlapping to completely enclose the filling. Place the filled chimichanga, seam side down, on a greased baking tray and fill and fold the remaining tortillas.
  • 4
    Brush the parcels all over with the remaining oil and bake in the preheated oven for 20 minutes or until golden and crisp. Serve on a bed of shredded lettuce with a dollop of sour cream, tomatoes and a sprinkle of spring onion, if desired.

Notes

  • You can use 1 tablespoon of coriander paste instead of fresh coriander, if you prefer. - PER SERVE Energy 315kcal, 1320kj • Protein 15.9g • Total Fat 14.5g • Saturated Fat 4.1g • Carbohydrate 28g • Fibre 3.5g • Sodium 617mg

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