Chicken Chimichangas - cooking recipe

Ingredients

1 lb. cooked chicken (pulled from bone or diced if no bone)
3/4 tsp. ground cumin
1/4 tsp. salt
8 (8-inch) flour tortillas
1/2 c. sliced green onions
1/2 tsp. dried oregano
1 (16 oz.) jar salsa or picante sauce (divided)
1 (8 oz.) pkg. shredded Monterey Jack or Cheddar cheese (divided)
sour cream (optional)

Preparation

Combine chicken, green onions, cumin, oregano and salt in a large sauce pan.
Stir in 2/3 cup salsa or picante.
Cook over medium heat for 5 minutes, stirring often. Spoon about 2 tablespoons of chicken mixture just below the center of each tortilla; sprinkle evenly with half of the cheese.
Fold left and right sides of tortilla to partially enclose filling.
Fold up top and bottom edges of tortilla (making a square).
Place folded side down in a lightly greased baking dish, coated with Pam.
Repeat procedure with the remaining tortillas.
Bake at 475\u00b0 for 13 minutes.
Heat remaining salsa in a small sauce pan; pour over tortillas and sprinkle evenly with the remaining cheese.
Top with sour cream if desired.