Chicken and Cheese Chimichangas

Name: Chicken and Cheese Chimichangas with Tomatoes
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 2 Pieces of Small zucchini; 30 Grams of Jalapeno slices; 200 ML of Water; 1 Pieces of Chicken stock cube; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 40 Grams of Butter; 15 Grams of Plain flour; 14 Grams of Sriracha sauce; 80 Grams of Cream cheese; 60 Grams of Grated orange cheddar; 2 Pieces of Wholewheat tortilla wraps; 2 Pieces of Tomatoes

with Tomatoes

Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.

Cals 1054 · Prot 67 · Carbs 57 · Fat 65

Family Friendly

45 min

Chicken and Cheese Chimichangas with Tomatoes

Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.

Cals 1054 · Prot 67 · Carbs 57 · Fat 65

Family Friendly

Ingredients

Chimichangas

Chicken mince

400 Grams

Red onion

1 Piece

Garlic cloves

2 Pieces

Small zucchini

2 Pieces

Jalapeno slices

30 Grams

Water

200 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Butter 4*

40 Grams

Plain flour 10*11*

15 Grams

Sriracha sauce

14 Grams

Cream cheese 4*

80 Grams

Grated orange cheddar 4*

60 Grams

Wholewheat tortilla wraps 10*11*

2 Pieces

To serve

Tomatoes

2 Pieces

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4399 / 1054
Fats (g)	64.9
of which saturated (g)	37.2
Carbohydrates (g)	57
of which sugars (g)	10.5
Fibers (g)	10.5
Proteins (g)	67.2
Salt (g)	4.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Grate the zucchini. Chop the jalapeno. Boil the measured water and dissolve the stock cube in it.

2 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and onion and cook with a pinch of salt for 3-4 min. Add the garlic, zucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.

3 Make sauce

Return the pan to a medium-high heat. Add 30 g of butter to the pan. Add the flour and whisk for 2 min until a sandy paste forms. Once a paste has formed, gradually pour in the chicken stock, whisking constantly. Bring to a simmer and cook for 3 min until the sauce thickens.

4 Finish stuffing

Once thickened, return the cooked chicken mix to the pan. Add the sriracha (spicy!), cream cheese and grated cheddar. Cook for a final 1-2 min and stir until smooth.

5 Stuff and bake

Grease or line a wide baking dish. Divide the stuffing among the tortillas. Turn the sides over the filling, then slide the burritos into the baking dish, seam-side down. Melt 10-20 g of butter and use it to brush the surface. Bake in the oven for 10-15 min until crispy and golden.