Baked Chicken Chimis
2 cooked chicken breasts, diced
2 cups shredded cabbage (slaw mix works fine)
2 chipotles in adobo, diced
1 T chili powder
8 oz tomato sauce
Salt and pepper
2 cups shredded Monterey Jack cheese
6 whole wheat tortillas (8 in)
Preheat oven to 400.
In a large bowl, mix chicken, cabbage, chipotles, chili powder, and tomato sauce. Salt and pepper to taste.
Fill each tortilla with the chicken mixture, top with shredded cheese, and roll.
Brush the bottom of a baking sheet with olive oil. Place chimis on baking sheet, and brush tops with olive oil.
Bake for 15-17 minutes or until tortilla begin to brown.
Serve with sour cream.