Chicken Chimachangas - cooking recipe

Ingredients

2 1/2 c. cooked chicken, chopped
2/3 c. picante sauce (mild or medium)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
8 to 10 flour tortillas (small size)
margarine
1 c. grated Cheddar cheese

Preparation

Combine first 5 ingredients in medium saucepan and simmer 5 minutes.
Remove from heat, set aside.
Spread small amount of margarine on one side of each tortilla.
Warm buttered tortillas on heated griddle.
Place 2 tablespoons of chicken mixture on tortilla.
Add a little cheese and roll up.
Place seam side down in a 1 1/2 quart casserole dish.
Fix each tortilla in same manner.
Heat entire dish uncovered in a 400\u00b0 oven for 10 minutes.
Serve with Spanish rice, refried beans and additional picante sauce.