Ingredients
Prep
- 1 deli rotisserie chicken
- 1 C mild salsa
- 1 t cumin
- 1 t dried oregano
- 2 C shredded Mexican cheese blend
- 6 flour tortillas burrito size
- 2 T chopped cilantro
- 20 oz frozen corn
- 2 T butter
- 2 T lime juice
- salt and pepper to taste
- 1/2 C water
On Cooking Day
- 1 t canola oil
- 2 avocados
Instructions
To Assemble
- Cube chicken to equal 3 cups. Add next 4 ingredients to a large bowl and mix well.
- Scoop mixture evenly onto 6 tortillas. Roll up folding in sides. Store in large container with lid or large zipper bag.
- Chop cilantro and add to a large microwave safe bowl with lid.
- Add next 5 ingredients to the same bowl. Cover with lid and shake to mix.
To Cook
- Place chimichangas on large baking sheet sprayed with non stick spray
- Brush each with canola oil. Bake 400 degrees for 15 - 20 minutes or until crisp.
- Cook corn in microwave for 5 - 7 minutes.
- Slice avocados before serving.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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