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2/3 cup Pace® Picante Sauce 1 tsp. ground cumin 1/2 tsp. dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped 6 flour tortillas (8'') 2 tbsp. butter OR margarine, melted Fresh cilantro Directions: MIX picante sauce, cumin, oregano, chicken, cheese and onions. PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter. BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas. Note: When I made these I used hamburger instead of chicken. I used the same spices as listed in the recipe but just used a little bit more. |