Chicken Chimichanga

This showed up in my in box - a nice simple use for leftover roast chicken. I think it may be good enough to actually poach some chicken to use. This should easily double.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 3  ounces  cooked chicken, shredded
• 1⁄4 teaspoon garlic, fresh minced
• 1⁄2 teaspoon chili powder
•  sea salt, to taste
• 1  flour tortilla
• 1⁄4 cup  green tomatillo sauce
• 1 1⁄2 ounces  white cheese, shredded
• 1⁄2 cup romaine lettuce, shredded
• 1⁄4 avocado, sliced (or mashed)
• 1⁄8 cup tomatoes, chopped

Directions

1. Preheat oven to 425°F.
2. Mix garlic, chili powder and sea salt with chicken.
3. Place 3 oz. chicken on tortilla and fold.
4. Bake 3 minutes on each side.
5. Put tomatillo sauce on top.
6. Add a white cheese and bake until cheese melts, about 10 minutes.
7. Garnish with shredded lettuce, guacamole and tomato.