Baked Chicken Chimichangas

By puckcontroller

"I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas." Rickey Madden - Clinton, South Carolina
(Courtesy TasteOfHome.com/HealthyCooking)

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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.