Baked Chicken Chimichangas

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Green onions, chopped (about 1/4 cup
  • 1/2 tsp Oregano, dried leaves
  • 1 Tomato

• Condiments

  • 1 cup Your favorite salsa

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 6 (8 inch flour tortillas

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 2 cups cooked chicken, chopped or shredded
• 1 cup of your favorite salsa
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano leaves, crushed
• 1 cup shredded cheddar cheese
• 2 green onions, chopped (about ¼ cup)
• 6 (8 inch) flour tortillas
• 2 tablespoons butter, melted
• diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

Directions

• Preheat oven to 400°F.
• Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
• Garnish with desired toppings and serve with salsa on the side.