Chicken Chimichangas Recipe

July 30, 2014January 10, 2015 monplate diet plans, eating healthy, healthy food recipes, healthy snacks

Ingredients

1 (16-ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
3 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Directions

Combine together 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates.

Spoon 1/3 cup mixture below center of each tortilla; sprinkle with 2 tablespoons cheese.

Fold in the sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden toothpicks.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings. Serve and enjoy.