Baked Chicken Chimichangas

Photo by Bill C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

Directions

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, 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

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