This can be made vegetarian by excluding the chicken and replacing with beans.
You can also use canned chicken or a shredded rotisserie chicken.
·1-1/2 cups chopped chicken
·1/2 packet taco seasoning
·2/3 cup pace® picante sauce
·1 teaspoon ground cumin
·1/2 teaspoon dried oregano leaves, crushed
·1 cup shredded cheddar cheese (about 4 ounces)
·1/4 cup onions, chopped
·6 (8-inch) flour tortillas
·2 tablespoons butter, melted
How to Make Oven-Fried Chimichangas
- Sprinkle chicken with taco seasoning. In a skillet, saute chopped chicken until browned. Slightly shred chicken. Set aside.
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
- Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.