2 1/2 cups chopped cooked chicken
2/3 cup salsa
1/3 cup green onion slices
3/4 to 1 tsp. ground cumin
1/2 tsp. crushed oregano
1/2 tsp. salt
1/4 cup melted butter
shredded cheddar cheese
Combine chicken, salsa, green onion and spices in saucepan.
Simmer 5 minutes or until most of the liquid has evaporated.
Spoon about 1/3 cup of the mixture into tortilla. Top with some cheese. Fold two sides over filling, fold ends down.
Place seam down in a 9x13 pan.
Repeat until you run out of filling.
Brush melted butter all over the filled chimichangas.
Bake at 475 for about 13 minutes or until crisp and golden brown.