I cannot even count how many times I have made this recipe over the years. I make batches of them regularly to freeze, to feed a large crowd, or to take to a family in need of a meal. Easy to vary according to how spicy the tastes by changing your salsa or cheese type. Also can try different toppings as they really make the dish. Our favorites are pico de gallo along with some guacamole, shredded lettuce and sour cream. A very reliable recipe in my collection and have given out the recipe on many occasions.
- 1 (16-ounce) jar picante sauce or salsa, divided
- 7 cups chopped cooked chicken
- 1 small onion, diced
- 2 to 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 20 (8-inch) flour tortillas
- 3 cups (12 ounces) shredded Cheddar cheese
- Toppings: guacamole, sour cream, shredded lettuce, diced tomato
- Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
- Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
- Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.
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