Gimme-Changas … Mother Hubbard’s Chimichangas!

1. Marinate the chicken in the soya sauce and sugar for about 30 minutes.

2. Fry the onion and garlic in some olive oil and add the chicken breasts. I fried mine whole and then removed and chopped them after they were cooked, but you can chop the breasts before they’re cooked, if you wish.

3. When the chicken is almost done (approximately 5 minutes on high), add the sweet potatoes and mushrooms and cook for about 10 minutes on medium heat with the lid on. Taste first and then season. Turn off the heat and let cool.

4. Add the sour cream, as much cheddar and blue cheese as you like, and spring onions. Mix well and set aside.

5. To prepare the tortillas, you can microwave them on medium heat for about 20 seconds so they are soft and pliable. We don’t use a microwave, so I made do with a very hot (clean) tea towel, that I placed in a big bowl and covered with boiling water and wrung out (wearing gloves of course). Place the tortillas inside the hot tea towel and let them steam for a few minutes while you sit down with a cuppa and rest your weary legs.

6. To make the chimichangas, place a tortilla on a chopping board or plate, place a large tablespoon of the filling in the middle and fold the sides in to make an envelope. Place in a baking dish and work on the rest of the chimichangas. When they are nestled in the baking dish, brush with more olive oil and bake in a hot oven for 30 minutes.

I had a packet of 10 small tortillas, and we filled all of them with a little filling leftover.

These are the perfect rainy day food, good to eat while watching movies in the afternoon!