Chicken Chimichangas Recipe by SooperChef (Iftar Recipes)

In a bowl add boiled shredded chicken, salt, chili powder, cumin powder, garlic powder, onion powder, oregano, green onion and chicken stock. Mix all these ingredients well and set aside.

In another bowl mix onion, green chilies, lemon juice and salt. Rest it for 5 to 10 minutes, then add tomatoes, coriander and your salsa is ready.

Rinse and drain the rice. In a pan heat oil at medium low heat, add rice and stir continuously for 10 minutes.

Add tomato sauce, garlic, onion and cook for another 2-3 minutes.

Now add carrots, peas, chicken stock, bring it to boil and cover with lid turning the flame low heat. Cook for 20 minutes or until water is completely absorbed.

Now take a tortilla, put chicken in center and roll it. Heat oil in a pan, fry chimichanga until light golden brown from all sides. Top it with sour cream, salsa and serve hot with Mexican rice.

Spice Level: