Preparation Steps

• In a small bowl, combine diced tomato, chopped onion, chopped cilantro, lime juice, salt, and pepper to taste.
• In a large bowl, mix shredded chicken with lime juice, chopped chiles, and spices until well coated.
• Place about 3/4 cup of chicken mixture onto the center of each tortilla, sprinkle with cheese, and roll tightly into a cylinder, folding in the ends.
• Preheat oven to 400°F. Spray each chimichanga with olive oil and place seam side down on a baking sheet.
• Bake for 15-20 minutes or until golden brown and crispy, flipping halfway through.
• Serve hot with toppings of choice such as sour cream, salsa, or guacamole.