Chicken and Cheese Chimichangas

with Tomatoes

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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.

photo

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 garliczucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.

photo

3 Make sauce

Return the pan to a medium-high heat. Add 30/40/50 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.

photo

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.

photo

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.

photo

6 Chop tomatoes

Meanwhile, chop the tomatoes into small cubes. Serve alongside the hot chimichangas.

Tips for fussy eaters

Can't handle the heat? Leave out the spicy ingredients (jalapeno and sriracha)!

Pro tip

Prepare the stuffing in advance!

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

Cooking Time: 45 min

Cals 866 · Prot 56 · Carbs 34 · Fat 57

Ingredients

Number of people

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 0.5 Pieces
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Salted butter 40 Grams
Plain flour 15 Grams
Sriracha sauce 14 Grams
Cream cheese 80 Grams
Grated orange cheddar 60 Grams
Wholewheat tortilla wraps 2 Pieces

To serve

Tomatoes 2 Pieces

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

Cooking Time: 45 min

Cals 866 · Prot 56 · Carbs 34 · Fat 57

Instructions

photo

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.

photo

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 garliczucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.

photo

3 Make sauce

Return the pan to a medium-high heat. Add 30/40/50 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.

photo

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.

photo

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.

photo

6 Chop tomatoes

Meanwhile, chop the tomatoes into small cubes. Serve alongside the hot chimichangas.

Tips for fussy eaters

Can't handle the heat? Leave out the spicy ingredients (jalapeno and sriracha)!

Pro tip

Prepare the stuffing in advance!

Ingredients

Number of people

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 0.5 Pieces
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Salted butter 40 Grams
Plain flour 15 Grams
Sriracha sauce 14 Grams
Cream cheese 80 Grams
Grated orange cheddar 60 Grams
Wholewheat tortilla wraps 2 Pieces

To serve

Tomatoes 2 Pieces
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...