Pace Chicken Chimichangas

Here's another chimichanga recipe, this one is from Mo.


2-1/2  cups shredded or chopped chicken
2/3  cup Pace Picante sauce
1/3  cup green onion slices
1/4-1  tsp. ground cumin
1/2  tsp. oregano leaves, crushed
1/2  tsp. salt
8  flour tortillas (7-8 inch)
1/4  cup melted margarine
1  cup shredded cheddar or jack cheese


Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 Tbsp. cheese. Fold 2 sides over filling. Fold ends down. Place seam side down in 13x9x2 inch baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden. Top with guacamole and picante sauce.
Makes 4 servings.

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