Chicken Chimichangas

Ingredients

• 1 (16-ounce) jar picante sauce or salsa, divided
• 7 cups chopped cooked chicken
• 1 small onion, diced
• 2 to 2 1/2 teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 1 teaspoon salt
• 20 (8-inch) flour tortillas
• + 2 more ingredients
• • 3 cups (12 ounces) shredded Cheddar cheese
  • Toppings: guacamole, sour cream, shredded lettuce, diced tomato

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. Fold in 2 sides of tortillas to enclose filling. F...

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