Oven-Fried Chicken Chimichangas

This Tex-Mex favorite is sure to be a hit with your familiy and friends!

Oven-Fried Chicken Chimichangas
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 25 min.

2/3 cup Pace(R) Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8'')
2 tbsp. butter OR margarine, melted
 Fresh cilantro

Directions:
 MIX picante sauce, cumin, oregano, chicken, cheese and onions.
 PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold
opposite sides over filling. Roll up from bottom and place seam-side
down on baking sheet. Brush with butter.
 BAKE at 400°F. for 25 min. or until golden. Serve with additional
picante sauce. Garnish with cilantro. Makes 6 chimichangas.
 TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR
thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Kitchen Clip:
Purchase a rotisserie chicken to save time. Use any leftover chicken to
make a quick chicken salad the next day.
Received on Thu Sep 14 15:37:43 2006