Chicken Chimichangas
- 2 1/2 c. chicken, shredded or chopped
- 2/3 c. picante sauce
- 1/3 c. green onion slices
- 3/4 to 1 tsp. ground cumin
- 1/2 tsp. crushed oregano
- 1/2 tsp. salt
- 8 (7 or 8-inch) flour tortillas
- 1/4 c. melted butter or margarine
- 4 oz. Cheddar or Jack cheese, shredded
- guacamole, picante sauce, sour cream, lettuce, tomato, etc. (for topping, if desired)
- Preheat oven to 475u0b0. Combine chicken, picante sauce, onion slices, cumin, oregano and salt in pan. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup of chicken mixture onto center of unbuttered side. Top with 2 tablespoons cheese. Fold the 2 sides over the filling and fold the ends down. Place in baking dish with seam sides down. Bake in preheated oven for about 13 minutes or until golden brown and crisp. Add your favorite toppings, if desired.
chicken, picante sauce, green onion, ground cumin, oregano, salt, flour tortillas, butter, cheddar, guacamole
Taken from www.cookbooks.com/Recipe-Details.aspx?id=53698 (may not work)