Chicken Chimichangas

My son requested chimichangas a couple years back for dinner, and I wanted a healthier alternative to the normally fried dish.   Feel free to substitute turkey.  These are easy to make, especially when you are pressed for time.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 chicken breasts (cooked and shredded)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 10-inch flour tortillas
1/2 cup salsa

Preheat oven to 450.  Combine chicken, chili powder, cumin, salt, cheese and sour cream.  Stack tortillas and wrap in paper towels.  Microwave for 10 to 15 seconds until heated through (this makes them easier to fold).

To assemble each chimichanga, place filling on a warm tortilla, just below center.  Fold bottom edge up and over filling just until mixture is covered.  Fold in sides; toll up tortilla (you can secure with toothpick if necessary).   Spray a glass baking dish with non stick cooking spray before placing chimichangas in dish.   Coat tops with non stick cooking spray and sprinkle with cheddar cheese.  Bake for 7 to 10 minutes until tortillas are slightly brown and crisp.

To serve, top with salsa.  Garnish with favorite topppings: sour cream, guacamole, onions, etc.