Chicken Chimichangas

Ingredients

• 7 cups roasted chicken cooked chopped
• 20 8-inch flour tortilla ()
• 2 teaspoons ground cumin 
• 20 servings guacamole diced shredded sour
• 1 small onion diced
• 1.5 teaspoons oregano dried
• 16 ounce picante sauce divided
• 1 teaspoon salt 
• 12 ounces cheddar cheese shredded

Equipment

• baking sheet
• oven
• dutch oven

Directions

1. Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
2. Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.
3. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
4. Bake at 425 for 8 minutes; turn and bake 5 more minutes.
5. Remove picks; top with remaining picante sauce and desired toppings.