Title: CHIMICHANGAS
Categories: Main dish, Poultry, Mexican
Yield: 4 Servings

3 c Chopped chicken
1/3 c Green onion, chopped
1/2 t Salt
1/4 c Melted butter
1/2 c Shredded Jack cheese
2/3 c Picante sauce
1 t Ground cumin
8 ea Tortillas, flour
1/2 c Shredded Chedar cheese

Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes.

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