Easy Chimichangas

Thanks Carolyn for this great recipe! These chimichangas are so easy to make, and I usually have everything on hand already so it's a great meal to make when I'm in a hurry to get dinner on the table! If you wrap them individually in aluminum foil, they also freeze well. Just reheat in the microwave. I usually don't like canned chicken, but it works out great with this recipe and you can't even tell the difference.

Easy Oven Bake Chimichangas

3/4 c. salsa
3/4 c. sour cream
2 cans chicken (I buy it from Costco), or 1 1/2 c. shredded, cooked chicken breasts
1/2 tsp ground cumin
1/2 tsp chili powder
3 c. shredded Cheddar or Monterey Jack cheese.
2 Tbs. butter, melted
10-12 flour tortillas

Combine salsa, sour cream, chicken, cumin, chili powder, and 1 cup of cheese in a large bowl, stir until thoroughly combined. Place filling into the middle of each tortilla, sprinkle 1 c. of cheese over filling and roll up tortillas. Brush with butter, and sprinkle remaining cheese over tortillas (if you can't tell, I like them really cheesy). Bake at 400 for approximately 15-20 minutes. Enjoy!