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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Chicken Chimichangas Recipe

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This recipe for Baked Chicken Chimichangas is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches)
1 tablespoon butter, melted

Directions:
Directions:
In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano.

Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.

Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

 

 

 

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