Oven-Baked Chicken Chimichangas

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


Wilton Recipe Right Medium Cookie Pan

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