Baked Chicken Chimichangas - cooking recipe

Ingredients

8 large flour tortillas
2 c. cooked chicken, shredded or chopped
1 c. shredded Monterey Jack or mild Cheddar cheese
large jar Pace picante sauce
fresh cilantro (flat leaf parsley)
1/4 to 1/2 c. melted butter

Preparation

Warm tortillas in oven or microwave until they are pliable. Chop cilantro and add to picante sauce.
Brush one side of tortilla with butter.
Lay on work surface, buttered side down. Place about 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon picante on bottom of tortilla.