Roasted chicken day 2 - "Pot Pie Chimichangas"

If your mom is like mine, she makes chicken pot-pie with leftover roasted chicken (she also would have made a gravy on day 1). We like Mexican food, and my solution for roast chicken leftovers is faster than making a pie crust.

You will need yesterday's leftovers and then the basic staple items of large flour tortillas (the burrito size), and cheese. Salsa, jalapenos, sour cream, guacamole as desired.

1. Preheat the oven to 350F.
2. Grate your cheese. I usually use cheddar just because we always have it on hand.
3. Warm each tortilla in the microwave or on the stove so that it doesn't break when you roll it.
4. Fill each tortilla with a mix of leftover chicken, roasted veg, cheese, and anything else you like such as jalapenos. I don't suggest making the guts too wet, so leave the sauces for table garnish. Roll up, tucking in the ends to make a nice chimichanga-like packet. Place, seam-side down on a baking sheet. Depending on how large you make them and how hungry you are, you may need 2 per adult. Or serve with a nice side dish and plan 1 per adult.
5. Bake 20-25 min until the outside is nice and crispy, and any cheese that has leaked out is molten.
6. Serve with salsa, sour cream, guacamole or more cheese and enjoy. Can eat in hand or using knife and fork. So far this has pleased everyone, even my grandma.

Use all of your leftovers to make these and if they aren't all eaten, take one for lunch the next day.