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Ingredients:
20 Flour Tortillas
16 oz. sauce
7 cups cooked Chicken chopped
1 small Onion diced
2 to 2 1/2 tsp. Cumin ground
1 1/2 tsp. dried Oregano
1 tsp. Salt
3 cups Cheddar Cheese shredded
Toppings: guacamole, sour Cream, shredded lettuce and diced tomato
Instructions:
Combine 1 1/2 cups sauce and chicken, onion, cumin, oregano and salt ingredients in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortilla 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 vegetable cooking spray. Bake at 425 degrees F for 8 minutes, turn and bake 5 more minutes. Remove picks; top with remaining sauce and desired toppings.
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