Chimichangas

By Laurie Willis

3 chicken breasts
2/3 to 1 cup pace picante sauce
minced onion
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp salt

Shred chicken & add all ingredients. Let sit for awhile. Take a tortilla-butter both sides. Fill with you filling & top generously with grated cheese. Wrap up neatly.

475 degrees for 13 minutes

If cooking from frozen bake @ 350 for about 30 minutes, then turn up to 475 for remaining 13 minutes.