Chicken Chimachangas

• 2 1/2 c. cooked chicken, chopped
• 2/3 c. picante sauce (mild or medium)
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 8 to 10 flour tortillas (small size)
• margarine
• 1 c. grated Cheddar cheese

1. Combine first 5 ingredients in medium saucepan and simmer 5 minutes.
2. Remove from heat, set aside.
3. Spread small amount of margarine on one side of each tortilla.
4. Warm buttered tortillas on heated griddle.
5. Place 2 tablespoons of chicken mixture on tortilla.
6. Add a little cheese and roll up.
7. Place seam side down in a 1 1/2 quart casserole dish.
8. Fix each tortilla in same manner.
9. Heat entire dish uncovered in a 400u0b0 oven for 10 minutes.
10. Serve with Spanish rice, refried beans and additional picante sauce.

chicken, picante sauce, cumin, oregano, salt, flour tortillas, margarine, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445975 (may not work)