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Baked Chicken Chimichangas


1-1/2 cups cubed cooked chicken breast

1-1/2 cups picante sauce, divided

1/2 cup shredded reduced-fat cheddar cheese

2/3 cup chopped green onions, divided

1 teaspoon ground cumin

1 teaspoon dried oregano

6 flour tortillas (8 inches), warmed

1 tablespoon butter, melted


Baked Chicken Chimichangas


How to make it :

Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla.

Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter.

Bake, uncovered, 20-25 minutes or until heated through. Top with remaining picante sauce and onions.


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