Baked Chicken Chimichangas Recipe

🧂 Ingredients

• 1 recipe of Slow Cooker Mexican Chicken
• 6 burrito size tortillas
• 2 cups shredded sharp cheddar cheese
• 3 Tbsp. melted butter
• ¼ cup sour cream
• ½ cup mayo
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• Salt to taste
• tomatoes
• sour cream
• cilantro
• salsa

Instructions

• 1 Prepare Mexican Chicken according to recipe directions. Drain excess liquid from
  chicken.
• 2 Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado,
  cilantro, lime juice, and salt to taste to the food processor and blend until
  smooth. Place in a separate bowl and set in the refrigerator.
• 3 Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking
  rack on top.
• 4 Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla,
  top with the desired amount of cheese and roll up burrito style.
• 5 Place chimichangas on the baking rack and brush both sides lightly with the
  melted butter.
• 6 Bake for 20 minutes or until golden. Watch closely you don't want them to burn.

Nutrition Info