Oven-Fried Chicken Chimichangas

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  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 servings
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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

Directions

  1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  2. 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.
  3. Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
  4. 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.