Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.