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  • 2/3 cup picante sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 1/2 cups chopped cooked chicken
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 2 green onions, chopped
  • 6 (8-inch) flour tortillas
  • 2 tablespoons butter or margarine, melted


  1. Mix picante sauce, cumin, oregano, chicken, cheese and onions. Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter or margarine.
  2. Bake at 400 degrees F for 25 minutes or until golden.
  3. Garnish with additional cheese and green onion.
  4. Serve with additional picante sauce.

Yield: 6 chimichangas

Source: Pace Foods

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