EASY Chimichangas Name: Heather Taylor Base: Fort Bliss Recipe: Preheat oven to 350 One Whole Rotisserie Chicken (all ready made – store) 1 cup Salsa – chunky 1 (4.5 oz) Can Diced Green Chile’s 6 to 8 tortillas – flour Shredded cheese (optional) 1 cup Vegetable Oil 12 oz can Enchilada Sauce Shred the meat from the already made rotisserie chicken. Place meat, salsa, and diced green chile’s in a skillet. Heat until warm. Wrap the tortillas in a damp paper towel and place in the microwave for 30 seconds or until flexible. On the cookie sheet, LIGHTLY spread the oil, just to coat. Place about ¼ to 1/3 cup of chicken mix in each tortilla and wrap. Once the cookie sheet is full, LIGHTLY coat each chimichanga with oil. Place in the oven for 15 to 25 minutes or until lightly brown and crispy. Heat enchilada sauce in a pan while chimichangas are in the oven. When all done, place about 1/8 to ¼ cup of enchilada sauce on the place then place the chimichanga on top, top with shredded cheese and sour cream (optional), and enjoy.