Cha Cha Cha Chimichangas

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From ainsley harriet.

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Steps

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Heat the sunflower oil in a large pan and stir-fry the onion , bell pepper , and chicken thighs over a high heat for 3-4 minutes until well browned.

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Stir in the chiles , garlic , tomatoes , and corn and cook for another 2-3 minutes until the chicken is cooked through.

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Stir in the taco sauce and green onions , and set aside to cool a little.

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Warm one of the tortillas in a hot , dry frying pan until soft and flexible.

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Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package.

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Pin in place with wooden toothpicks and repeat with the remaining tortillas.

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Heat 1 / 2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown.

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Drain on paper towels and serve hot with shredded lettuce , sour cream and guacamole.

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Ingredients

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sunflower oil, onion, red bell pepper, boneless skinless chicken thighs, green chilies, garlic cloves, tomatoes, frozen corn, taco sauce, green onions, flour tortillas, lettuce, sour cream, guacamole