1-1/2 c cubed cooked chicken breast
1-1/2 c picante sauce, divided
1/2 c shredded reduced-fat cheddar cheese
2/3 c chopped green onions, divided
1 tsp ground cumin
1 tsp dried oregano
6 flour tortillas (8 inches), warmed
1 tbsp butter, melted
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. x 1-in. baking pan coated with cooking spray. Brush with butter.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.
To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions.