Baked Chicken Chimichangas

So the week I made this dish was the week that Jessica and her family were coming into town and I think I was a little preoccupied. When I plated the finished product it was after I ate it that I realized I didn't take a picture. I made the plate look really pretty too. So the picture you see to the left is what I took to lunch. Also that week I made the Black Bean and Beef Chili and didn't get a picture of that either. That chili was awesome. So I'm wondering if I should post the recipe without the picture or if I should wait until I make it again. Because just thinking about it is making me want to make it.

I thought that these chimichangas were really good. Will didn't even have any. That night Will and I got into a fight over how he thinks all I make is Mexican food so he made himself a sandwich. I admit to making Mexican food at least once a week but it's not everyday like he claims. I also admit that this dish would have been way too spicy for him. So I was a little off my game at picture taking. The recipe calls for making your own tomatillo sauce using canned tomatillos but I couldn't find any so I used Salsa Verde and doctored it up. I thought it was fantastic, but spicy. So if you don't like spice you might want to steer clear.

Baked Chicken Chimichangas
from So Tasty, So Yummy

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2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cornstarch
2 boneless skinless chicken breasts
1 can Rotel tomatoes with chilies
¼ cup water

4 burrito (large) size tortillas
1 cup shredded reduced fat Mexican cheese

Combine spices and cornstarch in a small bowl. Sprinkle the bottom of the crockpot with the spice mixture. Top with the chicken, Rotel and water. Cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more.

Preheat the oven to 425 degrees. Grease a large cookie sheet. Combine the shredded chicken with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Serve with queso or Deluxe Tomatillo sauce. Garnish with sour cream, tomato and cilantro.

Deluxe Tomatillo Sauce

1 can (28 ounces) tomatillos, drained (Or I used four 7 ounce cans of La Costena Salsa verde)
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
2 tablespoons cilantro, minced
1 clove garlic, minced
½ jalapeno, minced (I did not use)
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. You can skip the puree step if using salsa Verde. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.