20 Mission® Soft Taco Size Flour Tortillas 16 oz. jar Picante Sauce or Mission® Salsa divided 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
1. Combine 1 1/2 cups picante 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. 2. 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. 3. Bake at 425 degrees F for 8 minutes, turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.