Ingredients

The following ingredients have 6 Servings
  • 1 recipe of Slow Cooker Mexican Chicken
  • 6 burrito size tortillas
  • 2 cups shredded sharp cheddar cheese
  • 3 Tbsp. melted butter
  • ¼ cup sour cream
  • ½ cup mayo
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • tomatoes
  • sour cream
  • cilantro
  • salsa

Instruction

  • Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
  • Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
  • Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.
  • Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
  • Bake for 20 minutes or until golden. Watch closely you don't want them to burn.