Chicken Chimichangas
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Prep Time 20 min
Cook Time 20 min
Makes 6 servings
Ingredients
- 1-1/2 cups cubed cooked chicken breast
- 1-1/2 cups salsa sauce, hotness your choice divided
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup chopped shallots, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 tortillas (8 inches), warmed
- 1 tablespoon butter, melted
- Sour cream, optional
Directions
- Preheat oven to 190°C or170°C fan-forced. In a small bowl, combine chicken, 3/4 cup of the salsa sauce, cheese, 1/4 cup shallots, 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 38 x25 x 3 cm baking pan coated with cooking spray. Brush with butter.
- Bake, uncovered, until heated through, 20-25 minutes. Top with remaining salsa sauce and shallots. If desired, serve with sour cream.
