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Better Than Fried Chimichangas

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“My version of Rachael Ray's recipe.”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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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