Baked Chicken Chimichangas

Ingredients:

Yield:

6 6

6

Chimichangas

• 2/3 cup picante sauce or 2/3 cup your favorite salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves, crushed
• 1 1/2 cups cooked chicken, chopped
• 1 cup shredded cheddar cheese
• 2 green onions, chopped with some tops (about 1/4 cup)
• 6 (8 inch) flour tortillas
• 2 tablespoons margarine, melted
• shredded cheddar cheese, for serving
• chopped green onion, for serving
• picante sauce, for serving

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 45 mins

1. 1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. 2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. 3 Fold opposite sides over filling.
4. 4 Roll up from bottom and place seam-side down on a baking sheet.
5. 5 Brush with melted margarine.
6. 6 Bake at 400°F for 25 minutes or until golden.
7. 7 Garnish with additional cheese and green onion and serve salsa on the side.

Here's what I have to say...

This recipe was quick, easy, and tasty, which is really what I am all about. Therefore,

this recipe fall into the category of fabulous to me. There are many ways that I

make chimichangas, and some might be slightly better than this, but these are

by far the best tasting, quick, and low(er)-fat ones that I have encountered.

Enjoy!