Better Than Fried Chimichangas

• oven-roasted deli chicken1
• chili powder↗1 tablespoon
• cabbage coleslaw blend2 cups
• chipotle chile in adobo, finely chopped1 -2
• tomato sauce↗1 cup
• scallions, chopped↗3
• salt and pepper
• chicken broth↗1⁄4 cup
• burrito-size flour tortillas↗8 -10
• cheddar cheese, shredded and divided↗4 cups
• extra virgin olive oil↗2 tablespoons

Step-by-step instructions

1. 1

   Take the meat off the bone of the rotisserie chicken and tear into bite-size pieces.

2. 2

   Preheat oven to 400 degrees.

3. 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. 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. 5

   Serve with sour cream and salsa.