2 cooked boneless skinless chicken breast 1 cup shredded cheese 4 oz. can diced mild chiles 1/2 teaspoon ground cumin 6 (12-inch) My Nana’s Bakery Fresh Flour tortillas Butter & My Nana’s Salsa Fresca
Preheat oven to 400F.
Fill large saucepan half way with water and bring to a boil. Add chicken breast and cook on medium heat until cooked through and no longer pink inside. Drain and let cool. Tear chicken into small pieces. In a mixing bowl combine chicken, ground cumin, cheese and chillies. Mix well. Place 1/2 cup of the chicken mixture in center of a tortilla and roll to create a chimichanga. Brush with butter and bake for 12-15 minutes or until golden. Serve with My Nana’s Salsa Fresca.