OVEN-FRIED CHICKEN CHIMICHANGAS
2/3 cup salsa
1 tsp cumin
½ tsp crushed oregano
1 ½ cups cooked chicken, diced
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about ¼ cup)
6-8 medium tortillas
2 tbsp margarine, melted
Shredded cheddar cheese chopped green onions, salsa, for
serving
Mix chicken, salsa, cumin, oregano, cheese, and onions.
Place about ¼ cup of the chicken mixture in the centre of
each tortilla.
Fold opposite sides over filling; roll up from the bottom,
and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400 F for 25 minutes or until golden.
Garnish with additional cheese and green onions, and serve
salsa on the side.
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