INGREDIENTS

  • 2 cups rotisserie-cooked chicken, shredded
  • 1 (4ounce)can diced green chilies
  • 3/4 cup salsa
  • 1/2 cup enchilada sauce
  • 4 (8inch) flour tortillas
  • cheddar cheese , shredded
  • sour cream
  • cilantro

DIRECTIONS

  1. Heat oven to 350 degrees F. In a non-stick pan, combine chicken, salsa sauce and green chiles, mix until just heated through. Heat tortillas in microwave about 30 seconds to make them pliable.
  2. Spoon 1/4 of the chicken mixture on each tortilla and roll up—sides in first then over the top to keep everything inches Place on a greased baking sheet and very lightly rub top of burrito with vegetable oil.
  3. Bake until just starting to get golden brown,15-20 minutes. While they cook, warm the enchilada sauce.
  4. Spoon warm enchilada sauce on a plate, place baked chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.