Baked Chicken Chimichangas.
INGREDIENTS.
6 Casa Mendosa® Original Medium Tortillas, warmed1-½ cups (360ml) cubed cooked chicken breast1-½ cups (360ml) picante sauce, divided½ cup (120ml) reduced-fat cheddar cheese, shredded2/3 cup (180ml) chopped green onions, divided1 tsp. (5ml) ground cumin1 tsp. (5ml) dried oregano1 tbsp. (15ml) butter, meltedSour cream, optional.
INSTRUCTIONS.
Preheat oven to 375ᵒF (191ᵒC).In a small bowl combine chicken, half the picante sauce, cheese, half the green onions, cumin, and oregano.Spoon ½ cup (120ml) of chicken mixture down the center of each Casa Mendosa® Original Medium Tortilla.Fold sides and ends of tortillas over filling and roll-up. Place seam side down on a large baking pan coated with cooking spray.Brush each chimichanga with butter.Bake uncovered for 20-25 minutes or until heated through. If desired set the oven to broil. Broil chimichangas for 1 minute or until browned. Top with remaining picante sauce and onions. If desired, serve with sour cream..
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