Ready in 1 hour
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Mix picante sauce, cumin, oregano, chicken, cheese, and onions. Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with margarine. Bake at 400 F for 25 minutes or until golden. Garnish with additional cheese and green onion. Serve with additional picante sauce. Makes six chimichangas. Per serving: 310 Calories; 14g Fat (42% calories from fat); 20g Protein; 25g Carbohydrate; 60mg Cholesterol; 564mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 2 Lean Meat; 1 Vegetable; 2 Fat Recipe by: Pace Foods Posted to MC-Recipe Digest by Leslie Arai
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