Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? We think they taste better this way.
cost per recipe: $4.89
The price is determined by the national average.
cup Pace® Picante Sauce
teaspoon ground cumin
teaspoon dried oregano leaves, crushed
cups chopped boneless, skinless chicken breasts, cooked
cup shredded Cheddar cheese (about 4 ounces)
green onion, chopped (about 1/4 cup)
flour tortilla (8-inch), warmed
tablespoons butter, melted
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each 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 tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce.
Pace® Picante Sauce
August 20, 2012
This recipe is easy and delicious. I added a little taco seasoning to the chicken before I cooked it (stirfry style) and it gave it a great flavor. Other than that I followed the recipe as written. Even my picky eaters ate it so this will be a regular meal/snack in our house. We topped it with sour cream and chopped green onions. DELICIOUS!!
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