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Poultry Chicken Chimichangas
Nb persons: 20
Yield:
Preparation time:
Total time:
Source:
| 1 16 oz jar | picante sauce, or salsa divided 7 cups cooked chpd chicken |
| 1 small | onion, diced 2 to 2 1/2 tsp ground cumin 1 1/2 tsp oregano |
| 1 tsp | salt 20 8 inch flour tortillas 3 cups cheddar shredded cheese |
| Toppings: | |
| Guacamole | |
| sour cream | |
| shredded lettuce | |
| diced tomato | |
Combine 1 1/2 cups picante sauce and next 5 ingredients in pan. Cook over medium -low heat, stirring often, 25 minutes or until most of liquid evaporates.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 T cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake at 425 for 8 minutes, turn and bake 5 more minutes. Remove picks, top with remaining picante sauce and desired toppings. 20 servings
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