Baked Chicken Chimichangas

Name: Baked Chicken Chimichangas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1-1/2 cups cubed cooked chicken breast; 1-1/2 cups picante sauce, divided; 1/2 cup shredded reduced-fat cheddar cheese; 2/3 cup chopped green onions, divided; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 6 flour tortillas (8 inches), warmed; 1 tablespoon butter, melted; Sour cream, optional

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Author : Taste of Home

Ingredients

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1-1/2 cups cubed cooked chicken breast1-1/2 cups picante sauce, divided1/2 cup shredded reduced-fat cheddar cheese2/3 cup chopped green onions, divided1 teaspoon ground cumin1 teaspoon dried oregano6 flour tortillas (8 inches), warmed1 tablespoon butter, meltedSour cream, optional

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Instructions

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Preheat oven to 375°. 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 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.