Baked Chicken Chimichangas

A few weeks ago I saw this recipe pop up on the weekly menu post on a message board I frequent.  I clicked over to the recipe and couldn't figure out why I missed it the first time it was posted!  I knew we would love this and it met all of my "weeknight" requirements.  I filed it away knowing it would come up on our rotation soon.  Sure enough, a short work week following vacation was the perfect time.

I used my lazy crockpot recipe for the chicken filling, since I wanted to have extra chicken for lunches and even used some on a Mexican pizza one night.  But the chicken isn't what makes this dish.  It is the sauce.  The sauce...was just fantastic.  I used light sour cream, so I didn't feel quite as bad about wanting to lick the spoon.  Fortunately, half of the sauce went into the freezer meaning I'll be making these again soon.

Baked Chicken Chimichangas with Creamy Tomatillo Sauce adapted from So Tasty, So Yummy

• 2 lbs chicken tenders
• 2 packages taco seasoning
• 2 cans Ro-Tel
• burrito size flour tortillas
• shredded Mexican style cheese (about 1/2 cup per serving needed)
• 1 28oz can tomatillos, drained
• 1 cup chicken broth
• 1 t cumin
• juice of 1 lime
• 2 T cliantro, chopped
• 1/2 jalapeno, seeded & diced
• 1 clove garlic, minced
• 1/4 t salt
• 1/4 t sugar
• 1 cup light sour cream

In a crockpot, combine the chicken, taco seasoning & Ro-Tel (you may need to add an additional can of water).  Cook for 4 hours on high or 6-8 on low.  Shred the chicken and stir until combined.

Spoon about 1/3 to 1/2 cup of chicken on to each tortilla.  Add 1/2 cup shredded cheese and roll up, burrito style.  Spray a baking sheet with cooking spray, place the burrito on the sheet & spray with cooking spray.  Bake in a 425 degree oven, for about 20 minutes.

In a large Dutch oven, combine the tomatillos, broth, garlic, cliantro, jalapeno, lime juice & spices.  Bring to a boil, reduce heat & simmer for about 20 minutes.  Remove from the heat and use an immersion blender to puree the mixture.  Return to a low heat and stir in the sour cream.

Serve each chimichanga with about 1/3 cup of tomatillo sauce.