Feliz de Mayo

It's been a pretty good day! C'mon any day to celebrate my heritage is a good day. So being the sweet mexican girl that husband married, I set out to make mexican food for dinner. (It's not very often that I make mexican food, husband often says in jest  "I married you so you could cook mexican food, but you don't do it very often" heheh It's a tragic story I am white washed and never really learned how to cook mexican food. So I am learning. But I am also learning how to make our food even more healthy. Anyway, I stumbled across this super yummy recipe and had to make it in celebration of Cinco de Mayo, Baked chicken chimis.... mmmm... good. I have to share the recipe...
Baked Chicken Chimichangas

• 3 tablespoons oil, divided
• 1 1/2 lbs. chicken breast, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, diced
• 1/2 cup green bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup salsa, thick & chunky (mild or medium)
• 8 (8 inch) flour tortillas
• 2 cups Mexican Cheese, shredded

Directions:
In a large skillet with 2 tablespoon oil, brown the chicken until no longer pink. Season the chicken with salt and pepper. Place the cooked chicken in a bowl. Reduce the heat, add remaining oil. Saute onion, green pepper, cumin, cayenne pepper and oregano until tender. Add the chicken back to the pan and cook until heated through, stirring often. Stir in the salsa and heat for one minute. Set the pan aside. Preheat the oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray, set aside. Heat the stack of tortillas between 2 damp paper towels in the microwave for 20 – 40 seconds. For each chimichanga, place 1/2 cup of chicken mixture in the center of the tortilla. Sprinkle with 1/4 cup cheese. Fold in the opposite sides of the tortilla over the chicken mixture. Roll up tortilla, enclosing the mixture and place seam-side down on the sheet pan. Roll up remaining chimichangas. Spray the tops of them with nonstick spray, bake for 10 minutes. Serve with sour cream.