Better Than Fried Chimichangas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My version of Rachael Ray's recipe. Ingredients:
1 oven-roasted deli chicken |
1 tablespoon chili powder |
2 cups cabbage coleslaw blend |
1 -2 chipotle chile in adobo, finely chopped |
1 cup tomato sauce |
3 scallions, chopped |
salt and pepper |
1/4 cup chicken broth |
8 -10 burrito-size flour tortillas |
4 cups cheddar cheese, shredded and divided |
2 tablespoons extra virgin olive oil |
Directions:
1. Take the meat off the bone of the rotisserie chicken and tear into bite-size pieces.
2. Preheat oven to 400 degrees.
3. In a stockpot, place the chicken, chili powder, cabbage, chipotles, tomato sauce, scallions, salt and pepper and 2 cups cheese. Add chicken broth and heat slowly until it all melts.
4. When ready to assemble, place a small amount of cheese in the center of a tortilla and top with the desired amount of filling. Fold the sides of the tortilla over the filling and close by overlapping the other two sides. Place seam-side down on a greased baking sheet and repeat until you have used all of the filling. Brush the tops of the chimichangas with oil and bake until deep golden brown, about 15-17 minutes.
5. Serve with sour cream and salsa.
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