Baked Chicken Chimichangas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) cubed cooked chicken breast |
1 1/2 cup(s) picante sauce, divided |
1/2 cup(s) shredded reduced-fat cheddar cheese |
2/3 cup(s) chopped green onions, divided |
1 teaspoon(s) ground cumin |
1 teaspoon(s) dried oregano |
6 flour tortillas (8 inches), warmed |
1 tablespoon(s) butter, melted |
Directions:
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.
2. • Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
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