Chicken Chimichangas - cooking recipe

Ingredients

2 1/2 c. shredded or chopped, cooked chicken
2/3 c. picante sauce
1/3 c. green onion slices
1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
8 flour tortillas (7 to 8-inch)
1/4 c. melted butter
1 c. shredded Monterey Jack cheese

Preparation

Combine
chicken,
picante sauce, onion, cumin, oregano and salt
in
a
saucepan.
Simmer 5 minutes or until most of liquid has evaporated.
Brush 1 side of tortillas with butter. Spoon about
1/3
cup
of
chicken
mixture
onto
center
of unbuttered sides.
Top
with
2
tablespoons of cheese.
Fold down sides over filling; fold ends down.
Place seam side down in
13
x 9 x 2-inch baking dish.
Bake in a preheated oven at 475\u00b0 for 13 minutes or until crisp and golden brown.
Top with guacamole, additional picante sauce and sour cream to serve.