Chicken Chimichangas with Sour Cream Sauce

I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.

This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and baked in my convection toaster oven at 400 degrees for 5 minutes, turned over and baked 5 more minutes. So good!!

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Ingredients

Chicken filling:
2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
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