Pace Chicken Chimichangas(Chi-Mee-Chon-Gahs)

• 2 1/2 c. shredded, cooked chicken
• 2/3 c. Pace picante sauce
• 1/3 c. green onion slices
• 3/4 to 1 tsp. ground cumin
• 1/2 tsp. oregano leaves
• 1/2 tsp. salt
• 8 (8-inch) flour tortillas
• 1/4 c. melted butter
• 1 c. shredded Cheddar cheese

1. Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes or until most of the liquid has evaporated.
2. Brush 1 side of tortillas with butter.
3. Spoon 1/3 cup chicken mixture onto center of unbuttered sides, top with 2 tablespoons cheese.
4. Fold 2 sides over filling; fold sides down. Place seam sides down.
5. Bake in preheated oven at 475u0b0 about 13 minutes until brown.
6. Top with guacamole and picante sauce to serve.
7. Makes 4 servings.

chicken, picante sauce, green onion, ground cumin, oregano, salt, flour tortillas, butter, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389373 (may not work)