Monday, January 27, 2014

Oven-Fresh Chicken Chimichangas From Best Meals Happen At Home

PREP TIME: 20 minutes   |  COOK TIME: 25 minutes
2/3  cup Pace® Picante Sauce
1  tsp. ground cumin
1/2  tsp. dried oregano leaves, crushed
1½  cups chopped cooked chicken
1  cup shredded cheddar cheese (about 4 ounces)
2  green onions, chopped (about 1/4 cup)
6  (8-inch) Old El Paso® flour tortillas
2  Tbsp. I Can't Believe It's Not Butter!®, melted
Fresh cilantro leaves
1  Stir the Pace® 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 Old El Paso® 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 Old El Paso®
    tortilla rolls with I Can't Believe It's Not Butter!®.
3  Bake at 400°F for 25 minutes or until they're golden brown.
    Serve with additional Pace® Picante Sauce. Garnish with
 Recipe Image

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