Oven-Fried Chicken Chimichangas

1. 1

   Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

2. 2

   Place about 1/2 cup of the chicken mixture in the center of each tortilla.

3. 3

   Fold the opposite sides over the filling.

4. 4

   Roll up from the bottom and place seam-side down on a baking sheet.

5. 5

   Brush with butter.

6. 6

   Bake at 400F for 25 minutes or until they're golden brown.

7. 7

   Serve with additional picante sauce.

8. 8

   Garnish with cilantro.

9. 9

   Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through.

10. 10

    Drain and chop the chicken.

11. 11

    Spanish rice, refried beans, and sliced avocados make perfect side dishes for these chimichangas.

* Per serving · 4 servings · Values may vary.

No additional tips available.