Yield: 6 Servings
|⅔ cup||Picante sauce|
|1 teaspoon||Ground cumin|
|½ teaspoon||Dried oregano; crushed|
|1½ cup||Cooked chicken; chopped|
|1 cup||Cheddar cheese; shredded|
|2||Green onions; chopped|
|6||Flour tortillas; 8 inches|
|2 tablespoons||Butter or margarine; melted|
Mix picante sauce, cumin, oregano, chicken, cheese, and onions. Place about ½ cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet.
Brush with margarine.
Bake at 400 F for 25 minutes or until golden. Garnish with additional cheese and green onion. Serve with additional picante sauce. Makes six chimichangas.
Per serving: 310 Calories; 14g Fat (42% calories from fat); 20g Protein; 25g Carbohydrate; 60mg Cholesterol; 564mg Sodium Food Exchanges: 1½ Starch/Bread; 2 Lean Meat; 1 Vegetable; 2 Fat Recipe by: Pace Foods
Posted to MC-Recipe Digest by Leslie Arai <realcreepygirl@...> on May 11, 1998