Preheat oven to 400F. Place the chicken in a large bowl.

In a skillet over medium heat, cook the bacon bits until they are crispier, then drain on a paper towel. In the same skillet, add the oil and allow it to get hot. Add the scallions, garlic, jalapeno, red bell pepper, cumin, and oregano. Cook for only 1 to 2 minutes, then dump the mixture in the bowl with the chicken. Add the cilantro to the bowl as well.

While the bacon is crisping up, cream together the cream cheese, sour cream (if using), salt, sugar, and shredded cheese.

Mix the chicken and cream cheese mixtures together and taste for seasoning.

Brush 4 tortillas on one side very lightly with water, then stack them on a clean kitchen towel. Wrap the towel around the tortillas. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.

Remove one tortilla from the kitchen towel and rewrap the others to keep them warm. Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling. You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas, heating additional tortillas in the microwave when needed.

Brush the tops and sides of each chimi with some oil. Bake for 21 to 23 minutes or until the chimis are golden and crispy.

Note: I, personally, am not a big fan of sour cream. In this recipe, the sour cream curdles a little bit when heated, which does not seem to bother anybody else—except me. Others tell me that they really like the addition of the sour cream. I’ll let you decide. The filling is quite thick in these chimis. You should not expect the inside to be too oozy when fully heated, even when adding the sour cream.

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