Chicken chimichangas - Good Food Middle East

Ingredients

• 3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
• 5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken
• ½ onion, chopped
• 1 small red pepper, roughly chopped
• 100g green chillies from a jar, finely chopped
• 85g Monterey Jack cheese, grated plus extra for serving
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp chipotle chilli powder
• 6 large flour tortillas
• 400g can refried beans (optional)
• 240ml red enchilada sauce
• soured cream and a handful of chopped coriander, to serve