Oven-Fried Chicken Chimichangas


2/3 cup Pace® Picante Sauce (any variety)

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded cheddar cheese (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves


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 the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Recipe shared from: www.campbellskitchen.com