My friend Nancy shared this recipe with me years ago, and it's the recipe I always use now when making Chicken Chimichangas (baking or frying). It has always turned out great, and it has become a family favorite. I usually serve it with lots of fresh toppings piled on top and some Spanish Rice and Pico de Gallo served alongside.
2In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
3Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
4Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
5Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
6Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.