Oven-Fried Chicken Chimichangas

2/3 C. or more picante sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 C. chopped cooked chicken
1 C. shredded cheddar cheese
2 green onions, chopped
6 flour tortillas
2 T. margarine or butter, melted

Mix picante sauce, cumin, oregano, chicken, cheese, and onions. Place about a 1/2 c. chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on baking sheet. Brush with butter. Bake at 400* for 25 minutes, until golden. Garnish with additional cheese and green onion. Serve with sour cream and salsa.

Here in Grenada, I usually toss all the ingredients in the crock pot and let it cook to save on the heat in the house. Then I put in the tortillas and bake.


Zane and Lexi said...

we made these last night - they were so easy and my husband loved them! we used a corn and black bean salsa in place of the picante sauce and it was a yummy twist to the regular old burrito - thanks!

Sara and Dustin said...

We've made these several times and still really like them. Thanks for sharing, Brittany. This will be a regular in our house for a long time.