Ingredients (makes 4 chimichangas):
1lb chicken breast, cooked and shredded
6 oz. light cream cheese
1.5 cups reduced-fat Mexican shredded cheese
salt and pepper
dash of cayenne pepper
4 large flour tortillas
tomato salsa (I used Trader Joe’s garlic salsa)
light sour cream
Preheat oven to 400˚.
Mix chicken in with the cream cheese and cheese (I used my KitchenAid mixer to shred my chicken, then just added the other ingredients).
Stir spices into the chicken mixture.
Put about 2/3 cup of the chicken mixture into the middle of a tortilla. Fold over the top and bottom sides, then fold the left and right sides.
Repeat the last step for the rest of the tortillas.
Place folded-up tortillas seam-side down onto a greased baking sheet.
Bake for 15 minutes. Flip them over, then bake for 15 more minutes.
While they’re baking, blend together the salsa and the sour cream to make a pink-colored sauce. I didn’t really measure, just kept adding a little bit more until it looked to be about the right amount.
Serve chimichangas with sauce poured over the top, or on the side.