Chimichangas

 

Ingredients:

• 2/3 c. Pace Picante Sauce
• 1 tsp. ground cumin
• 1/2 tsp. oregano
• 1 rotisserie chicken, shredded
• 1 c. shredded cheddar cheese
• 2 green onions, chopped
• 4 burrito-size flour tortillas
• 2 Tbsp. margarine

Directions:

1. Preheat the oven to 400 degrees.
2. In a medium bowl, mix together picante sauce, cumin, oregano, chicken, cheese, and green onions.
3. Lay out 4 tortillas.
4. Place 1/4 of the mixture into the center each of the tortillas.
5. Fold over opposite ends of the tortilla (fold in the 2 sides vertically, then again with the 2 sides hortizontally).
6. Roll over each chimichanga so the seams are on the bottom.
7. Place the chimicangas on a baking sheet.
8. Using a sandwich bag or ceran wrap wrapped around your hand, spread margarine over the tops of each chimichanga.
9. Bake for 20 minutes or until the tortillas are golden-brown.

 Recipe from Miss Annie, adapted by Roe Momma.