Oven-Fried Chicken Chimichangas

Name: Oven-Fried Chicken Chimichangas
Prep time: 20 min
Total time: 45 min
Yield: 6
Ingredients: c. Pace® Picante Sauce; 1 tsp. cumin; 1/2 tsp. dried oregano leaves; 1 1/2 c. chopped cooked chicken; 4 oz. shredded Cheddar cheese (about 1 cup); 2 green onions; 6 flour tortillas; 2 tbsp. butter; fresh cilantro leaves

Published: Jan 28, 2010

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Yields:

Prep Time:

20 mins

Total Time:

45 mins

Cal/Serv:

341

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This favorite dish from the Mexican state of Sonora features flour tortillas filled with chicken, cheese, and Pace® Picante sauce.

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Ingredients

cup Pace® Picante Sauce
1 tsp. cumin
1/2 tsp. dried oregano leaves
1 1/2 cups chopped cooked chicken
4 oz. shredded Cheddar cheese (about 1 cup)
2 green onions
6 flour tortillas
2 Tbsp. butter
fresh cilantro leaves

Directions

1. Step 1Stir the picante sauce, cumin, oregano, chicken, cheese, and onions in a medium bowl.
2. Step 2Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
3. Step 3Bake at 400°F for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
4. Step 4Tip: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
  
  Nutritional Values per Serving using Pace Picante Sauce: Vitamin A 10%DV, Vitamin C 2%DV, Calcium 21%DV, Iron 14%DV