Chicken Chimichangas

These baked chimichangas ROCK. They're super quick (if you used canned chicken. I LOVE canned chicken).

2 1/2 C chicken, cooked and shredded
2/3 C Picante sauce or salsa
1/3 C Green onions, sliced (I never use these)
1 1/2 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
8 Flour tortillas
1/4 C melted butter
1 C grated cheddar cheese

Garnish
Guacamole
Sour Cream
Salsa

Combine chicken, sauce, onion and spices in pan. Simmer 5 minutes or until liquid is almost evaporated. Brush one side of flour tortilla with butter. Place heaping Tbs of chicken mix on buttered side of tortilla. Add dob of cheese. Roll and place seam side down in 9x13 inch pan. Bake at 475 for 13 minutes. Top with guacamole, sour cream and salsa.