This was amazing! I did read all of the other reviews first which, let's be honest, does help. I mixed all of the dry ingredients and used them as a rub for the chicken which I let sit out for about 15 minutes. I put the 3 cups of water in a skillet instead of a saucepan, and turned up the heat before adding the chicken, which allowed the liquid to reduce faster. The chicken poached without drying out. I did remove the chicken and shred while I continued to reduce the mixture a little more. My husband loves fried Chimichangas from the local Mexican restaurant but they are higher in fat than I like to do at home. So, as many suggested, I assembled them, sprayed them with Pam Olive oil, and baked them uncovered at 425 for 15 minutes. They came out crisp and perfect. I agree with the others that the sour cream sauce was delicious! I didn't have a 7 oz can of green chiles on hand but did have 2 4.5 oz cans that I used most of and thought the "heat" was perfect. I will definitely make this over and over.

I was totally disappointed in this recipe. I was expecting a lot more flavor given the ingredients but all I really tasted was the avocado. Granted, I did not use the cilantro because no one in my family likes it. I even added Frank's Red Hot sauce afterwards and that did not make a difference.