BAKED CHICKEN CHIMICHANGAS

Baked Chicken Chimichangas image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 15

2 c cooked chicken, shredded (great recipe for using up leftover roasted chicken!)
4 oz reduced-fat cream cheese, room temperature
1 c salsa
1 tsp ground cumin
1/2 tsp dried oregano
1 c shredded cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 Tbsp unsalted butter, melted
SUGGESTED OPTIONAL TOPPINGS
diced tomato
low-fat sour cream
guacamole or diced avocado
chopped cilantro
additional shredded cheddar cheese

Steps:

1. Preheat oven to 400°F.
2. In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
3. Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
4. Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
5. Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
6. Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.