Oven-Fried Chicken Chimichangas

Directions

1. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
3. Bake at 400 F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
4. Tip : For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.