Baked Chicken Chimichangas


2 cups precooked chicken, chopped
1 cup salsa, to taste
1 tsp ground cumin
1/2 tsp dried oregano
1 cup shredded cheddar or cheddar jack cheese
2 green onions, chopped
6 8 inch tortillas
2 tbsp butter, melted
Salsa, sour cream, extra cheddar for toppings


Preheat oven to 400F.

Mix the cooked chicken, salsa, cumin, oregano, cheese and green onions. On each tortilla, add 1/2 cup of filling to each tortilla. Fold each tortilla sides in and roll up from bottom. Place seam side down on a baking sheet and brush with butter. Bake for 25 minutes or until golden brown and crispy.

Serve with desired toppings.

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