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1.
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Marinate the chicken in the soya sauce and sugar for about 30 minutes.
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2.
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Fry the onion and garlic in some olive oil and add the chicken breasts.
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I fried mine whole and then removed and chopped them after they were cooked, but you can chop the breasts before theyre cooked, if you wish.
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3.
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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.
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Taste first and then season.
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Turn off the heat and let cool.
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4.
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Add the sour cream, as much cheddar and blue cheese as you like, and spring onions.
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Mix well and set aside.
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5.
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To prepare the tortillas, you can microwave them on medium heat for about 20 seconds so they are soft and pliable.
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We dont 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).
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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.
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6.
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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.
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Place in a baking dish and work on the rest of the chimichangas.
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When they are nestled in the baking dish, brush with more olive oil and bake in a hot oven for 30 minutes.
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I had a packet of 10 small tortillas, and we filled all of them with a little filling leftover.
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These are the perfect rainy day food, good to eat while watching movies in the afternoon!
