Guest Author - Terri Perkins Fulton

Serves 4

4 burrito size flour tortillas
2 cups cooked, shredded chicken
1 cup shredded cabbage
1 cup canned black beans, drained
1 cup corn kernals (drained, if from a can)
1 large avocado, chopped
1/4 cup light sour cream
1 cups pre-shredded Mexican blend cheese
1 teaspoon ground cumin
1 tablespoon dried oregano
1 or 2 chipotle chiles in adobo sauce, drained, chopped
Salt and pepper to taste
1/2 cup chopped cilantro (optional)
1/4 cup sliced black olives (optional)

Non-stick cooking spray

Purchased salsa

Preheat the oven to 400 degrees. (A toaster oven works great for these.) Spray a baking sheet with non-stick cooking spray. Spread tortillas out on work surface. Toss all remaining ingredients (chicken through olives) gently to mix well in a large bowl.

Divide filling down center of each tortilla. Fold ends in, then roll up burrito-style. Place each chimichanga on prepared baking sheet. Spray generously with cooking spray. Bake the chimichangas until golden brown on top and heated through, about 20 to 25 minutes. Let cool slightly and serve with your favorite salsa.


Note: This great idea taken from Rachel Ray's cooking show, 30 Minute Meals. Try it with any kind of cooked seafood, beef or pork, or even just lots of chopped veggies.