Oven-Fried Chicken Chimichangas by Celise

Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
Add garlic salt and pepper and other chicken seasoning
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped (put in crockpot w/salsa and shred)
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortilla
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.