Source: Pace Foods

2/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (4 ounces)
2 green onions, chopped
6 (8-inch) flour tortillas
2 tablespoons butter or margarine, melted

Mix picante sauce, cumin, oregano, chicken, cheese and onions. Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with margarine.

Bake at 400 degrees F for 25 minutes or until golden.

Garnish with additional cheese and green onion. Serve with additional picante sauce.

Makes 6 chimichangas.

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