A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very
good, and you may dress them up to you own preference. I like to serve with green chili sauce
sometimes instead of the piquant sauce.
Ingredients
2⁄3 cup piquant sauce or 2 ⁄3 cup your favorite salsa
1 teaspoon ground cumin
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
shredded cheddar cheese, for serving
chopped green onion, for serving
piquant sauce, for serving
Preparation
1. Mix chicken, piquant sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400°F for 25 minutes or until golden.
7. Garnish with additional cheese and green onion and serve salsa on side.
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