Chicken Chimichangas

I have quite a collection of cookbooks.  There are 2 that are my go to books which I have had for 25 or more years.  

 This recipe comes from my Best of Bethlehem cookbook and was submitted by Karen Guman whose husband was a professional football player for the LA Rams

Chicken Chimichangas

2 1/2 cups shredded cooked chicken

2/3 cup picante sauce

1/3 cup green onions slices, you can substitute regular slivered onions

3/4 - 1 teaspoon cumin, depending on your taste

1/2 teaspoon oregano

1/2 teaspoon salt

8 flour tortillas

1/3 cup melted butter or margarine

1 cup shredded Cheddar or Monterey Jack Cheese

Combine chicken, sauce, onion cumin, oregano, salt in saucepan; simmer 5  minutes or until most liquid has evaporated.  Brush one side of tortilla with butter.   Spoon about 1/2 cup mixture onto center of unbuttered side; top with 2 tablespoons cheese.  Fold sides over filling fold ends down.  Place seam side down.  Bake in preheated oven at 475 for 13 minutes or until crisp and golden brown.   Top with guacamole, additional picante sauce and sour cream if desired. 

Serves 4.