Baked Chicken Chimichangas

Baked Chicken Chimichangas

1 pound cooked chicken, diced or shredded

1 tablespoon chili powder

2 cups shedded cabbage

1 chipotle chile canned in adobo, chopped

1 cup tomato sauce

3 scallions, sliced

salt and pepper, to taste

4 12" flour tortillas

8 ounces sharp cheddar, Jack, or Pepper Jack cheese, shredded

3 tablespoons vegetable or olive oil

1 cup sour cream

2 tablespoons chopped cilantro or flat leaf parsly, chopped

1 vine ripe tomato, seeded and finely chopped

Preheat oven to 400 degrees. In a bowl, combine chicken, chili powder, cabbage, chipotle in adobo, tomato sauce, and scallions. Toss filling to combine; season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To make chimichangas, place a generous handful of cheese near one edge of the tor tortilla. Pile 1/4 of the filling in the tortills. Tuck the sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush a baking pan with some oil and place wraps on pan. Brush the wraps with oil and bake until deep golden all over, 15-17 minutes. Serve with sour cream, cilantro or parsley, and tomato as garnishes.