Wrap Up That Leftover Chicken

Chimichangas--crisp-fried tortilla bundles of tender chicken with cheese and sour cream--are ridiculously easy to make when you have leftover roast chicken. Kids love them, grown-ups love them and, if you feel like rewarding yourself for making dinner on a hectic weeknight, they are terrific with margaritas.

Day 1: Roast Chicken

Day 2: Chicken Chimichangas

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Chicken Chimichangas

Active Work and Total Preparation Time: 20 minutes

2 cups shredded roast chicken

1/3 cup sour cream

1/2 cup salsa of choice

1/2 cup grated Jack cheese

1/3 cup chopped cilantro

4 large flour tortillas

Oil, about 1/4 cup

Combine chicken, sour cream, salsa, cheese and cilantro in large bowl.

Spoon 1/4 of mixture onto 1 flour tortilla and roll up burrito-style. Repeat with remaining tortillas and filling.

Heat oil over medium heat in large skillet and fry chimichangas until golden brown, about 4 minutes per side. Serve with additional salsa and sour cream if desired.

4 servings. Each serving: 342 calories; 262 mg sodium; 197 mg cholesterol; 22 grams fat; 13 grams carbohydrates; 16 grams protein; 0.01 gram fiber.

*Plate from Sur La Table, Pasadena and Santa Monica