| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 2/3 | c | Picante sauce |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano; crushed |
| 1 1/2 | c | Cooked chicken; chopped |
| 1 | c | Cheddar cheese; shredded |
| 2 | Green onions; chopped | |
| 6 | Flour tortillas; 8 inches | |
| 2 | tb | Butter or margarine; melted |
INSTRUCTIONS
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 margarine. Bake at 400 F for 25 minutes or until golden. Garnish with additional cheese and green onion. Serve with additional picante sauce. Makes six chimichangas. Per serving: 310 Calories; 14g Fat (42% calories from fat); 20g Protein; 25g Carbohydrate; 60mg Cholesterol; 564mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 2 Lean Meat; 1 Vegetable; 2 Fat Recipe by: Pace Foods Posted to MC-Recipe Digest by Leslie Arai <realcreepygirl@mindspring.com> on May 11, 1998
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