1.5poundsskinless, boneless chicken breasts (or tenders)boiled and shredded, I prefer the tenders as they cook quicker
10-12flour tortillas
1cansmall can of green chilesdrained
1small green pepper, dicedsaute with the diced onion in small amount of olive oil
1smalldiced onionsaute with green pepper in small amount of olive oil
1/2tspcumin
1/2tspsalt
1/4-1/2tspblack pepper
1/4-1/2tspgarlic powder
2cupsshredded monterey jack cheese
1/8cupmelted butter
Instructions
Boil the chicken in a pot of water for 8-12 minutes until done, remove from pot and shred
While the chicken is boiling saute the diced onion and green pepper in a small amount of olive oil until tender
Combine the cheese and dry ingredients in a bowl and add the shredded chicken and sauteed onions and peppers
Line a large cookie sheet with aluminum foil, spray with cooking spray lightly
Assemble the chimichangas. Place a tortilla on the prepared pan, put a 1/4-1/2 a cup of chicken mixture in the middle of each tortilla. Fold the tortillas long sides toward the middle then the short end over that. Place folds down on the pan. Spread melted butter over the chimichangas then bake at 400 degrees for 20-25 minutes until browned to your taste.Serve with a cheese sauce, shredded cheese, salsa, sour cream or whatever you like. Add jalapenos on the side, oh and definitely some mexican rice!