Oven-Fried Chicken Chimichangas

Name: Oven-Fried Chicken Chimichangas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 2/3 cup Pace® Picante Sauce; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano leaves, crushed; 1 1/2 cups chopped cooked chicken; 4 ounces shredded Cheddar cheese (about 1 cup); 2 green onions, chopped (about 1/4 cup); 6 (8-inch) flour tortillas; 2 tablespoons butter, melted; Fresh cilantro leaves

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Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 6 servings

Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 6 servings

Directions

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.