Creamy Chimichanga | My Version

INGREDIENTS

½ kg chicken fillet
Onions
1 teaspoon garlic
½ teaspoon ginger
1 teaspoon red chilli paste
1 teaspoon chicken spice
1 /2 teaspoon pepper
1 teaspoon oregano
1 teaspoon steak and chop spice
Juice of lemon
Salt

White sauce :
3 tablespoon flour
1 cup water
1 cup milk
1 small block butter
3 tablespoon sour cream
1 tablespoon jalapenos ( processed fine )

Wraps
Oil

Chop up
1 red onion
1 tomatoes

METHOD

Add some oil as well as the onions to a pan and sauté until onions are soft . Add the ginger garlic and red chilli paste , add in the chicken with all the remaining spices and cook until completely cooked .

Sauce :
Low heat .
Add the butter And flour to the pot and mix until you dnt see the flour . Add in the milk and water and stir until smooth add the fine processed jalapenos and sour scream mix well .
If sti, thick add some water .

Flour paste :
2 tablespoon flour
Water water
Mix the 2 to make a paste

Assemble :
Add the chicken filling to the tortilla on 1 side . Now using the flour paste , paste the whole wrap on the outside trimming . Fold the 2 sides in add more paste roll the wrap and paste the end close . In very hot shallow oil ( should cover wrap half way up ) fry the torilla until brown and crisp , flip and brown the other side . Pour the sauce over as much as u want . Garnish with the chopped stuff .

Make sure the tortilla is closed properly before frying . Otherwise this will open up while frying .

I also had left over tomato salsa so I added that too .

INFO & TIPS

I do advice to make the salsa , it gave it an extra tang .
You can also add grated cheese ontop and bake until cheese melts .

WOULD YOU LIKE TO ?

COMMENTS