Chicken Chimichangas (baked)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 8 ounces boneless skinless chicken breasts, shredded (i use store roasted chicken or 2 half breasts simmered in water until cooked. (tip, shred chicken wh)
• 1 (4 ounce) can diced green chilies
• 12 ounces chunky salsa
• chicken base
• 8 ounces reduced-fat mexican cheese blend (shredded)
• 1 teaspoon olive oil
• 8 low-fat flour tortillas (soft taco-size)
• sour cream (optional)
• cilantro (optional)
• hot pepper sauce (optional)
• jalapeno (optional)
• olive (optional)
• avocado (optional)
• guacamole (optional)
• salsa (optional)

Recipe

• 1 mix chicken base ingredients in mixing bowl - set aside to use as filling.
• 2 warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
• 3 place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
• 4 place on greased baking sheet and rub tops of each with olive oil.
• 5 bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (i use my toaster oven).
• 6 serve immediately or refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
• 7 for a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.