Chicken Chimichangas

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Onions

  Raw

  3 tbsp chopped or 30g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lime juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Sour cream

  Reduced fat, cultured

  4 cup or 968g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 400°F.
2. Place the chicken in a large pot and add enough water to fully submerge it. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook until the chicken reaches an internal temperature of 165°F, about 10 minutes. Remove from heat and let rest in the liquid for 3 to 5 minutes.
3. In a small bowl, combine the chopped tomato, onion, half of the cilantro, half of the lime juice, salt, and pepper to taste to make pico de gallo.
4. Shred the chicken and combine in a large bowl with remaining lime juice, garlic, cumin, and drained chiles. Mix well.
5. Divide the chicken mixture into equal portions and place on the bottom third of each tortilla. Sprinkle with cheese. Fold the edge nearest you over the filling, then fold in the sides and roll into a cylinder. Repeat with remaining tortillas.
6. Place the chimichangas seam side down on a baking sheet and bake for 18 to 20 minutes.
7. To serve, place shredded lettuce on each plate. Top with a chimichanga, pico de gallo, sour cream, and diced avocado. Garnish with fresh chopped cilantro and serve immediately.