Chicken And Cheese Chimichangas - cooking recipe

Ingredients

2 1/2 c. shredded cooked chicken
2/3 to 3/4 c. salsa
onion, chopped
3/4 to 1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. salt
large flour tortillas
1/4 c. melted butter
8 oz. Colby/Monterey Jack shredded cheese
guacamole
sour cream
salsa

Preparation

Combine chicken, salsa, onion and spices in saucepan.
Heat until most liquid has evaporated.
Brush 1 side of tortilla with butter.
Spoon about 1/3 cup meat onto center of the unbuttered side; top with a handful of cheese.
Fold 2 sides over filling; fold ends down.
Place seam side down in 9 x 13-inch pan.
Bake at 475\u00b0 for 13 minutes until crisp and golden.
Top with guacamole, sour cream or salsa to serve.