Chicken Chimichanga

• 3 ounces cooked chicken, shredded
• 14 teaspoon garlic, fresh minced
• 12 teaspoon chili powder
• sea salt, to taste
• 1 flour tortilla
• 14 cup green tomatillo sauce
• 1 12 ounces white cheese, shredded
• 12 cup romaine lettuce, shredded
• 14 avocado, sliced (or mashed)
• 18 cup tomatoes, chopped

1. Preheat oven to 425F.
2. Mix garlic, chili powder and sea salt with chicken.
3. Place 3 oz.
4. chicken on tortilla and fold.
5. Bake 3 minutes on each side.
6. Put tomatillo sauce on top.
7. Add a white cheese and bake until cheese melts, about 10 minutes.
8. Garnish with shredded lettuce, guacamole and tomato.

chicken, garlic, chili powder, salt, flour tortilla, green tomatillo sauce, white cheese, romaine lettuce, avocado, tomatoes

Taken from www.food.com/recipe/chicken-chimichanga-352504 (may not work)