• 45minutes
  • 761calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 oven-roasted deli chicken

  2. 1 tablespoon chili powder

  3. 2 cups cabbage coleslaw blend

  4. 1 -2 chipotle chile in adobo , finely chopped

  5. 1 cup tomato sauce

  6. 3 scallions , chopped

  7. salt and pepper

  8. 1/4 cup chicken broth

  9. 8 -10 burrito-size flour tortillas

  10. 4 cups cheddar cheese , shredded and divided

  11. 2 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  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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