OVEN-FRIED CHICKEN CHIMICHANGAS

Oven-Fried Chicken Chimichangas image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 9

Previous Next

2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
4 ounces shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves

Steps:

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
Bake at 400 degrees F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.