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Oven-Fried Chicken Chimichangas
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings

Ingredients

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.

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