• 15 frozen chimichanga, beef or chicken, straight from freezer
• 3¾ tbsp cooking oil, optional, for spraying shells
• 0.4 l salsa, for serving
• 220 ml sour cream, for serving
• 220 ml guacamole, for serving
• 7½ tbsp cilantro, chopped, for garnish

Metric measurements are approximate conversions.