Better Than Fried Chimichangas

My version of Rachael Ray's recipe.

• Ready In: 45 mins
• Serves: 8

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

Directions

1. Take the meat off the bone of the rotisserie chicken and tear into bite-size pieces.
2. Preheat oven to 400 degrees.
3. 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.
4. 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.
5. Serve with sour cream and salsa.