Chimichangas are traditionally deep-fried and vegetarian, so as per I decided to adapt the recipe from my bite-size Mexican to suit myself.
Very simply, fried some onion and peppers (you get that sizzling fajita smell! ) then chucked in some cubed chicken and freshly chopped chillies. Then throw in some chopped tomatoes (I used freshly chopped cherry tomatoes but you can use tinned), some oregano and let it simmer for 10-15 mins until the chicken is cooked. Take off the heat and stir in some grated cheddar and feta (or mozzarella according to the recipe). I would have added fresh coriander here if I had any, but otherwise just divide your mixture into four tortillas, wrap them up and secure with a toothpick. Bake for 10-15 minutes and serve sprinkled with spring onions. Simples.