Wed 8 Oct 2008
Oven-Fried Chicken Chimichangas
2/3 cup PaceŽ Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8”)
2 tbsp. 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 butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional
picante sauce. Garnish with cilantro. Makes 6 chimichangas.
TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts
OR thighs, cubed, 5 min. or until chicken is done. Drain and chop