More Quarantine Comfort Food

Served with Spanish Rice

Ingredients:

3 cups shredded rotissierie chicken breasts (a six pound chicken = 3 cups shredded breasts)

1 cup hot salsa, strained (one jar yields one cup after straining)

1 1/2 tsp cumin

1 tsp dried oregano

1 1/2 cup shredded Mexican cheese

6 (8″) flour tortillas

2 TBS salted butter, melted

Sour cream, more salsa, maybe some more cheese as topping

Instructions:

Heat oven to 400 degrees

Mix chicken, salsa, cumin, oregano and cheese in medium bowl.

Place 1/2 cup of the mixture in the center of each tortilla

Fold left and right side toward center over filling, fold near edge of tortilla toward far edge, then roll tortilla away from you. Place seam side down on a foil-protected metal baking pan.

Brush the top of each chimichanga with butter.

Bake for 25 minutes.  Serve.