Baked Chicken Chimichangas

This is a quick, easy recipe for the favorite Mexican/American entree chimichangas.  It's all natural, real ingredients, and it's very healthy.  Enjoy!

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 tsp ground cumin
1 tsp dried oregano
6 flour tortillas (8 in.)
1 Tbsp. butter, melted

1. In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano.  Spoon 1/2 cup mixture down the center of each tortilla.  Fold sides and ends over filling and roll up.  Place seam side down in a 15-in. x 10-in. baking pan (mine was 13x9) coated with cooking spray.  Brush with butter.
2. Bake, uncovered, at 375 deg Fahrenheit for 20-25 minutes or until heated through.  Topp with remaining picante sauce and onions.

Nutrition Facts: 1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starach, 1 vegetable, 1 fat.

Recipe taken from
Cassidy, C. ed. (2009.) Taste of Home Healthy Cooking 2009 Annual Recipes. Greendale, WI:  Reiman Media Group, Inc.