1 Heat the sunflower oil in a deep pan. Heat the olive oil in a small frying pan. Add the garlic and chicken and fry for 2-3 minutes until sealed. Add the cumin and chilli flakes and cook for a further minute. Season to taste. 2 Stir through the tomato puree. Spread the mixture to one side of each of the four tortillas. Fold in the top and bottom of each tortilla and roll to enclose the mixture. 3 Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other mexican accompaniments. Per serving: 533 Calories (kcal); 17g Total Fat; (28% calories from fat); 13g Protein; 81g Carbohydrate; 0mg Cholesterol; 699mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 2|
|Calories from Fat: 451 (22%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 68.4mg||21 %|
|Sodium 3973.7mg||137 %|
|Potassium 1294.5mg||34 %|
|Total Carbohydrate 310.6g||91 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 291.5g|
|Protein 77.6g||111 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2030
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