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Title: Chicken Chimichangas
Categories: Poultry, Breads, Cheese, Herbs, Sauces
Yield: 6 servings

1 1/2 c Diced, cooked chicken
1 1/2 c Picante sauce; divided
1/2 c Shredded Cheddar cheese
2/3 c Chopped green onions;
- divided
1 ts Ground cumin
1 ts Dried oregano
6 Flour tortillas (8");
- warmed
1 tb Butter; melted
Sour cream; opt

Set oven @ 375ºF/190ºC.

In a small bowl, combine chicken, 3/4 cup picante sauce,
cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup
mixture down the center of each tortilla. Fold sides and
ends over filling and roll up. Place seam side down in a
15" X 10" X 1" baking pan coated with cooking spray.
Brush with butter.

Bake, uncovered, until heated through, 20-25 minutes. If
desired, broil until browned, about 1 minute. Top with
remaining picante sauce and onions. If desired, serve
with sour cream.

Rickey Madden, Clinton, South Carolina

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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