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Baked Chicken Chimichangas

Serves 6 / 40 mins

Ingredients

6 Casa Mendosa® Original Medium Tortillas, warmed
1-½ cups (360ml) cubed cooked chicken breast
1-½ cups (360ml) picante sauce, divided
½ cup (120ml) reduced-fat cheddar cheese, shredded
2/3 cup (180ml) chopped green onions, divided
1 tsp. (5ml) ground cumin
1 tsp. (5ml) dried oregano
1 tbsp. (15ml) butter, melted
Sour cream, optional

Directions

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

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.

Freeze option: Completely cool baked chimichangas; wrap tightly and freeze for up to 3 months.

To reheat: Preheat oven to 400°F (204ᵒC). Place chimichangas on a baking sheet coated with cooking spray. Bake until heated through, 10-15 minutes.