Chicken Chimichangas Recipe

• 2 1/2 c. cooked chicken, shredded or possibly minced
• 2/3 c. Pace Picante sauce
• 1/3 c. green onion slices
• 3/4 - 1 teaspoon grnd cumin
• 1/2 teaspoon oregano leaves, crushed (grnd)
• 1/2 teaspoon salt
• 8 flour tortillas (7 - 8 inches)
• 1/4 c. melted butter
• 1 c. (4 ounce.) cheddar or possibly Monterey jack cheese

1. Combine chicken, Pace Picante sauce, onion, cumin, oregano and salt in sauce pan.
2. Simmer 5 min or possibly till most of the liquid has evaporated.
3. Brush one side of tortillas with butter.
4. Spoon about 1/3 c. chicken mix onto center of unbuttered side.
5. Top with 2 Tbsp.
6. cheese.
7. Fold 2 sides over filling.
8. Fold ends down.
9. Place seam side down in 13 x 9 x 2 inch baking dish.
10. Bake in preheated oven at 475 degrees for about 13 min or possibly till crisp and golden.
11. Top with guacamole and additional Pace Picante sauce to serve.
12. Makes 4 servings.

chicken, green onion, grnd cumin, oregano, salt, flour tortillas, butter, cheddar

Taken from cookeatshare.com/recipes/chicken-chimichangas-36971 (may not work)