Oven-Fried Chicken Chimichangas

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: 45 mins
• Serves: 6
• Yields: 6 Chimichangas

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.