Part chimichanga (the crunchy outside) and part burrito (the inside) this is made totally simple by using a rotisserie chicken. But the crunchiness is from baking, not frying.

Ingredients
2 cups cooked (rotisserie) chicken, shredded
1 4 oz can diced green chilies
3/4 cup red salsa
1/2 cup enchilada sauce
Four 8 inch flour tortillas
Cheddar Cheese, shredded
Light Sour Cream
Cilantro

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 secoonds to make them pliable.

Spoon 1/4 of the chicken mixture on each tortilla and roll up—sides in first then over the top to keep everything in. Place on a greased baking sheet and very lightly rub top of burrito with vegetable oil.

Bake until just starting to get golden brown,15-20 minutes. While they cook, warm the enchilada sauce.

Spoon warm enchilada sauce on a plate, place baked chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.

Serves 4.