BAKED CHICKEN CHIMICHANGAS RECIPE

Baked Chicken Chimichangas Recipe image

Provided by @MakeItYours

Number Of Ingredients 9

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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

Steps:

In a small bowl, combine the 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-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.
To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions. Yield: 6 servings.