Pace Chicken Chimichangas

  • 2 1/2 cups shredded or chopped cooked chicken
  • 2/3 cup Pace Picante Sauce
  • 1/3 cup green onion, sliced
  • 1/3 cup fresh cilantro, chopped
  • 3/4 to 1 teaspoon ground cumin
  • 1/2 teaspoon oregano leaves, crushed
  • 1/2 teaspoon salt
  • 8 flour tortillas (7 - 8 inches)
  • 1/4 cup melted butter or margarine
  • 1 cup (4 oz.) shredded cheddar or monterey jack cheese
  • Guacamole and additional Pace Picante Sauce (optional)

 

1. Combine chicken, Pace Picante Sauce, onion, cilantro, cumin, oregano and salt in saucepan; simmer for 5 minutes or until most of liquid has evaporated.

2. Brush one side of tortillas with butter. Spoon about 1/3 cup chicken mixture onto center of unbuttered side; top with 2 tbsp cheese.

3 Fold 2 side of tortilla over filling, fold ends down and place seam side down in a 13 x 9 x 12 inch baking dish.

4. Bake in preheated oven at 475 degrees for about 13 minutes or until crisp and golden brown.

5. Top with guacamole and additional Pace Picante Sauce.