Baked chicken chimichangas
Make these Tex-Mex Chicken Chimichangas for a dinner your whole family will love. Top with your favorite picante sauce, salsa or guacamole.
2 cups cooked chicken (chopped or shredded)
1 cup of salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves (crushed)
1 cup shredded Frico Gouda cheese
2 green onions (chopped about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
diced tomato
sour cream
guacamole
shredded cheddar cheese for topping
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter.
Bake for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.
