Baked Chicken Chimichangas

• 2 1/2 cups chopped cooked chicken
• 2/3 cup picante sauce
• 1/3 cup green onion, slices
• 3/4 - 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves (crushed)
• 1/2 teaspoon salt
• 8 (7 -8 inch) flour tortillas
• 1/4 cup melted butter
• 1 cup shredded monterey jack cheese or 1 cup cheddar cheese

1. Preheat oven to 475.
2. Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
3. Simmer 5 minutes or until most of liquid is evaporated.
4. Brush one side of tortillas with butter.
5. Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
6. Top with 2 tablespoons cheese.
7. Fold 2 sides over filling and fold ends down.
8. Place seam side down in 13x9x2 inch baking dish.
9. Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
10. Top with guacamole, sour cream and additional picante sauce.

chicken, picante sauce, green onion, ground cumin, oregano, salt, flour tortillas, butter, shredded monterey jack cheese

Taken from www.food.com/recipe/baked-chicken-chimichangas-230953 (may not work)