1½ tablespoon HD Shallot Sauce;
Some EF Chilli Oil;
1 tablespoon olive oil;
Some vegetable oil.
4 Mexican tortillas;
4 chicken breasts strips;
1 pack chicken-flavoured Ramen noodles;
1 teaspoon minced garlic;
1 can cream of chicken soup;
Some cheese (any kind of cheese according to personal preference).
Step 1: Preheat the oven to 350 °C.
Step 2: Cook Ramen noodles according to the instructions on package. Drain all the water from the noodles and put them aside.
Step 3: Stir chicken, minced garlic, and chili oil with olive oil in medium-high heat in a pan. After they are cooked, add 1½ tablespoons of HD shallot sauce.
Step 4: Heat up the cream of chicken soup and make it thicker; add the cooked noodles to the soup.
Step 5: Put some creamy Ramen noodles, chicken, and cheese on each tortilla.
Step 6: Roll all the fillings in chimichangas, and place the seam sides downwards on a baking sheet.
Step 7: Put chimichangas into the oven; bake them for 15-20 minutes until brown and crunchy.
Step 8: Serve them on pretty plates and enjoy!