Baked Chimichangas

Baked Chimichangas

 

2 ½ cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped or onion powder

½ teaspoon ground cumin

½ teaspoon dried oregano

6 flour tortillas, warmed

¾ cup shredded cheddar cheese

Sour cream

Avocados

 

Simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid has evaporated.  Place ½ cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese.  Fold sides and ends over filling and roll up.  Place seam side down in a 13x9 inch dish coated with non-stick cooking spray.  Bake, uncovered, at 425˚ for 15 minutes or until lightly browned.  Serve with sour cream and guacamole.