OVEN-FRIED CHICKEN CHIMICHANGAS
From Campbell's Kitchen
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves
1.Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
2.Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
3.Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.