2/3 cup picante sauce
1 teaspoon cumin
1/2 teaspoon dried oregano
1 1/2 cups chopped cooked chicken breast (about 1 pound raw boneless, skinless)
1 cup reduced-fat shredded sharp cheddar cheese
2 sliced green onions
6 (8-inch) fat-free flour tortillas
Heat oven to 400°.
In large bowl, combine picante sauce, cumin, oregano, chicken, cheese and onions.
Place about 1/2 cup mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet coated with vegetable oil spray.
Bake 25 minutes or until golden.
Serve with additional picante sauce.
Makes 6 chimichangas