Ingredients

3 tbsp vegetable oil, plus 60ml (if frying rather than baking)

5 skinless and boneless chicken thigh fillets (about 300g leftover cooked chicken works too)

½ onion, chopped

1 small red pepper, roughly chopped

100g green chillies from a jar, finely chopped

85g Monterey Jack cheese, grated, plus extra for serving

½ tsp garlic powder

½ tsp ground cumin

½ tsp chipotle chilli powder

6 large flour tortillas

400g can refried beans (optional)

240ml red enchilada sauce

Soured cream and a handful of chopped coriander, to serve

Instructions

Step 1: Heat 1 tbsp of the oil in a frying pan over medium heat. Add the chicken thigh fillets and cook for 6-8 minutes on each side until fully cooked. Remove from the pan and set aside. Add another tbsp of oil, then the chopped onion and red pepper, cooking until softened, about 5 minutes.

Step 2: Shred or cut the cooked chicken into small pieces and combine in a bowl with the cooked onion and pepper, chopped chillies, grated cheese, garlic powder, cumin, chipotle chilli powder, and seasoning. Mix well.

Step 3: Warm the tortillas briefly in a dry pan or microwave to make them more pliable. If using, spread a layer of refried beans in the center of each tortilla, then top with the chicken mixture evenly.

Step 4: Fold the bottom of each tortilla over the filling, fold in the sides, then roll tightly away from you to seal the filling inside.

Step 5: To bake, preheat the oven to 200°C (180°C fan/gas mark 6). Place the chimichangas on an oiled baking sheet and brush lightly with oil. Bake for 20-25 minutes until golden and crisp. Alternatively, to fry, heat a heavy frying pan over medium heat, add the 60ml oil, and fry the chimichangas seam-side down, turning every few seconds until golden and heated through.

Step 6: Warm the enchilada sauce in a small pan. Serve chimichangas topped with enchilada sauce, sour cream, extra cheese, and chopped coriander.

Tips & Variations

Use leftover cooked chicken to save time and add extra flavor from any previous seasoning or marinade.

Swap Monterey Jack for cheddar or a Mexican cheese blend for different flavor profiles.

Add diced avocado or a squeeze of lime on top for freshness.

Try baking instead of frying for a lighter version with less oil.

Include refried beans for extra protein and creaminess, or omit if preferred.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but thighs tend to stay juicier and more flavorful after cooking.

How do I make these chimichangas gluten-free?

Use gluten-free tortillas to make this recipe suitable for a gluten-free diet. Ensure any canned refried beans or enchilada sauce you use are also gluten-free.