I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to cut calories. My friends all love it when I cook these, and they’re much healthier than deep-fried chimichangas.
—RICKEY MADDEN CLINTON, SC
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS
1 1/2 cups cubed cooked chicken breast
1 1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
1. Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup green onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter.
2. Bake, uncovered, for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
FREEZER OPTION Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 375°. Bake according to directions.