Better Than Fried Chimichangas - cooking recipe

Ingredients

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

Preparation

Take the meat off the bone of the rotisserie chicken and tear into bite-size pieces.
Preheat oven to 400 degrees.
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.
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.
Serve with sour cream and salsa.