Baked Chicken Chimichanga

Baked Chicken Chimichanga

o 2 cups cooked chicken, chopped or shredded
o 1 cup of your favorite salsa
o 1 teaspoon ground cumin
o 1/2 teaspoon dried oregano leaves, crushed
o 1 cup shredded cheddar cheese
o 2 green onions, chopped (about 1/4 cup)
o 6 (8 inch) flour tortillas
o 2 tablespoons butter, melted
o Chopped tomato, sour cream, guacamole, salsa and shredded cheese
o I also top mine with white queso
1.Preheat oven to 350°F.
2.Mix chicken, salsa, cumin, oregano, cheese, salsa and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
3.Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
4.Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
5.Garnish with desired toppings and serve with salsa on the side


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