Chicken Chimichangas

• 1 lb. cooked chicken (pulled from bone or diced if no bone)
• 3/4 tsp. ground cumin
• 1/4 tsp. salt
• 8 (8-inch) flour tortillas
• 1/2 c. sliced green onions
• 1/2 tsp. dried oregano
• 1 (16 oz.) jar salsa or picante sauce (divided)
• 1 (8 oz.) pkg. shredded Monterey Jack or Cheddar cheese (divided)
• sour cream (optional)

1. Combine chicken, green onions, cumin, oregano and salt in a large sauce pan.
2. Stir in 2/3 cup salsa or picante.
3. Cook over medium heat for 5 minutes, stirring often. Spoon about 2 tablespoons of chicken mixture just below the center of each tortilla; sprinkle evenly with half of the cheese.
4. Fold left and right sides of tortilla to partially enclose filling.
5. Fold up top and bottom edges of tortilla (making a square).
6. Place folded side down in a lightly greased baking dish, coated with Pam.
7. Repeat procedure with the remaining tortillas.
8. Bake at 475u0b0 for 13 minutes.
9. Heat remaining salsa in a small sauce pan; pour over tortillas and sprinkle evenly with the remaining cheese.
10. Top with sour cream if desired.

chicken, ground cumin, salt, flour tortillas, green onions, oregano, salsa, shredded monterey, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22226 (may not work)