Oven-Fried Chicken Chimichangas

Submitted by Alley Barbie

"Restaurant versions of chimichangas are typically deep-fried, but in this recipe, they're baked. Now you can enjoy this delicious Mexican burrito more often! {Campbell's}"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 6 Chimichangas
• Serves: 6

ingredients

• 2⁄3 cup Pace Picante Sauce
• 1 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano leaves, crushed
• 1 1⁄2 cups chopped cooked chicken
• 4 ounces shredded cheddar cheese (about 1 cup)
• 2 green onions, chopped (about 1/4 cup)
• 6 (8 inch) flour tortillas
• 2 tablespoons butter, melted
• fresh cilantro leaves

directions

1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
3. Bake at 400°F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
4. Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
5. Spanish rice, refried beans, and sliced avocados make perfect side dishes for these chimichangas.