Baked Chicken Chimichangas
Description
These chimichangas are healthier than the restaurant's because they are baked, not fried! Serve with Mexican rice and refried beans for a delicious meal.
Ingredients
2-2 1/2 c. cooked chicken, chopped or shredded
1 c. salsa
1 t. ground cumin
1/2 t. dried oregano leaves, crushed
1-1 1/2 c. shredded cheddar cheese
2 green onions, chopped
6 -- 8 inch flour tortillas
2 T. butter, melted
black olives, diced tomato, sour cream, guacamole, salsa, white Mexican cheese, and/or shredded cheddar cheese for toppings
Directions
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Preheat oven to 400 degrees.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of chicken mixture in center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a greased baking sheet.
Brush with melted butter. Bake 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with Mexican rice and refried beans on the side.