Chicken Chimichangas

These are so delicious!! I always thought chimichangas were deep fried, so when I found this recipe, I was more than excited to try them. My kids liked them so much they asked for them the next day for lunch. We had eaten all of them for dinner. They were so upset they couldn't have leftovers for lunch. Needless to say these have made it on our "make at least 2 times a month" list. :] I hope you like them as much as my family did. Oh and I took some to my neighbor when she was sick and couldn't cook for her family. They also loved them. :]

Chicken Chimichangas

Ingredients

1 cup salsa, divided

3 1/2 cups chopped cooked chicken

1/2 onion, diced

1 1/4 teaspoon ground cumin

3/4 teaspoon dried oregano flakes

1/2 teaspoon salt

10 whole wheat, or brown rice tortillas

1 1/2 cups shredded cheddar cheese

Toppings of your choice: guacamole, sour cream, shredded lettuce, diced tomatoes

Directions

Preheat oven to 425* F. Grease a baking sheet with cooking spray.

Combine 1/2 cup salsa, chicken onion, cumin, oregano and salt in a large sauce pan. Cook over medium heat until most of the liquid evaporates, stirring often for 15-20 minutes. Spoon 1/4 cup of mixture in the center of each tortilla; top with 2 tablespoons of cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden tooth picks. Place, folded side down, on greased baking sheet. Repeat with remaining tortillas. Bake for 8 minutes; turn and bake 5 more minutes. Remove tooth picks before serving. Top with your favorite toppings, and enjoy!!

*Helpful tips

-Make sure your tortillas are warm. If they are not warm before you start to fold them, the edges will begin to crack and filling will fall out.

-Spray the entire bottom side of tortilla with cooking spray before adding filling to the non spray side. This will also help the tortilla from cracking.