Pat chicken breasts dry.
Place a medium oven-safe pan over medium heat and 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 3-4 minutes.
Flip, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes.
Transfer to a mixing bowl and using two forks, shred chicken and stir in enchilada sauce.
While chicken cooks, cook rice.
Cook the Rice
Bring a small pot with rice, 1 cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and stir in 1 tsp. lime zest and half the cilantro (reserve remaining for pico de gallo). Both are prepared in next step.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Core tomato and cut into ¼" dice
Halve jalapeño lengthwise, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Mince cilantro, stems and leaves.
Make the Chimichangas
Place tortillas on clean work surface. Place chicken-enchilada sauce mixture in the middle of each, then top with cheese.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.
Place on prepared baking sheet, seam side down. Top each with ½ tsp. **olive oil, then rub oil into tortilla.
Bake until lightly browned, 8-10 minutes.
Make the Pico de Gallo
In a mixing bowl, tomatoes, jalapeño, remaining cilantro, 1 tsp. lime juice and combine.
Plate dish as pictured on front of card, garnishing with salsa and sour cream. Serve rice and lime wedges on the side. Bon appétit!