Chicken & Cheese Chimichangas
Easy
PREP IN
5 MIN
COOK IN
10 MIN
SERVE
4
Introduction
These Mexican bites are filled with spicy chicken and gooey cheese and is a great way to use up leftovers after a Sunday roast.
Ingredients
- 500g leftover roast chicken, shredded
- 200g tomato salsa
- 8 flour tortillas
- 400g tin refried beans
- 1 bag baby spinach leaves
- 1 red pepper, cut into strips
- 100g Cheddar, grated
- 2 tbsp olive oil
- 150g sour cream
- Iceberg lettuce
TO SERVE:
Method
- 1. Place the chicken and salsa into a bowl and stir to combine. Lay the tortillas on a clean work surface. Spread two tablespoons of refried beans over each tortilla. Top with chicken, pepper and 1 tablespoon of cheese. Roll up the tortilla, tucking in the ends.
- 2. Heat 1 tablespoon of oil in a large frying pan on a medium heat. Cook the chimichangas in batches, adding extra oil if needed, until golden all over.
- 3. Serve the chimichangas with sour cream and salsa.
- 4.
