Chicken Chimichangas

All the Tex-Mex goodness without the grease. From Oven-Fried Chicken Chimichangas.

45 min / 20 min prep

2/3 cup picante sauce or salsa
1 teaspoon ground cumin (or taco seasoning)
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted

1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 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. Coat generously with melted margarine.
3. Bake at 400°F for 25 minutes or until golden.
4. Cool 5-10 minutes before serving. Garnish with additional cheese and green onion and serve salsa on the side if desired.

Suggestions: Goes well with sour cream, refried beans, Spanish rice, and a salad. Try green chile sauce instead of the picante sauce sometime.