Better Than Fried Chimichangas

Better Than Fried Chimichangas

Time: 45 mins


  • 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


  • 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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