TOTAL TIME
45mins
PREP 20 mins
COOK 25 mins
YIELDS
6 Chimichangas
INGREDIENTS:
2⁄3 cup picante sauce or 2⁄3 cup your favorite salsa
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano leaves, crushed
1 1⁄2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
DIRECTIONS:
PMix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
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