Cha-Cha-Cha Chimichangas

• sunflower oil, for frying
• 1 onion, finely chopped
• 1 red bell pepper, seeded and diced
• 2 boneless skinless chicken thighs, roughly chopped
• 2 green chilies, seeded and thinly sliced
• 2 garlic cloves, finely chopped
• 2 tomatoes, roughly chopped
• 1/2 cup frozen corn, thawed
• 4 tablespoons taco sauce
• 4 green onions, finely chopped
• 4 large flour tortillas
• shredded lettuce
• sour cream
• ready-made guacamole

1. 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.
2. Stir in the taco sauce and green onions, and set aside to cool a little.
3. 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.
4. 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.

sunflower oil, onion, red bell pepper, chicken, green chilies, garlic, tomatoes, frozen corn, taco sauce, green onions, flour tortillas, shredded lettuce, sour cream, readymade

Taken from www.food.com/recipe/cha-cha-cha-chimichangas-160460 (may not work)