Chicken Chimichangas

– Preheat oven to 400F.

– Fill large saucepan halfway with water and bring to a boil.

– Add chicken breast and cook on medium heat until cooked through and no longer pink inside.

– Drain and let cool.

– Tear chicken into small pieces.

– In a mixing bowl combine chicken, ground cumin, cheese, and chilies.

– Place 1/2 cup of the chicken mixture in the center of a tortilla and roll to create a chimichanga. Brush with butter and bake for 12-15 minutes or until golden.

– Serve with My Nana's® Best Tasting Salsa Fresca and toppings/sides of your choice!