Directions:
- 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. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
- Stir in the taco sauce and green onions, and set aside to cool a little.
- Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas.
- 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. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.49 Kcal (944 kJ) | ||
| Calories from fat | 54.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 4% | |
| Sodium | 443.76mg | 18% | |
| Potassium | 378.31mg | 8% | |
| Total Carbs | 36.26g | 12% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 93.2mg | 155% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 81% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 108.47 Kcal (454 kJ) | ||
| Calories from fat | 26.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 9% | |
|---|---|---|---|
| Cholesterol | 5.12mg | 4% | |
| Sodium | 213.47mg | 18% | |
| Potassium | 181.99mg | 8% | |
| Total Carbs | 17.44g | 12% | |
| Sugars | 3.84g | 32% | |
| Dietary Fiber | 1.68g | 14% | |
| Protein | 3.26g | 14% | |
| Vitamin C | 44.8mg | 155% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 7mg | 81% | |
| Calcium | 27.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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