These Chimichangas are so good! They are great because I often have the ingredients on hand, and if I don't have some things I switch up the amounts of different ingredients and they still taste great!

Baked Chimichangas

1 can chicken breast meat
1 can black beans, washed and drained
2/3 cup bottled salsa
1 cup cooked rice
1 ½ cup enchilada sauce (I prefer green enchilada sauce)
1 t. oregano
4-5 green onions, chopped
1 cup cheddar or Monterey Jack cheese, shredded
1 t. cumin
8-10 large burrito size tortillas (I prefer the Costco uncooked tortillas)
1 T. butter, soft or melted (I use spray butter)

Optional toppings:
Sour cream
Extra cheese
Guacamole
Lettuce
Tomatoes, diced
Enchilada sauce drizzled on top

Mix chicken, black beans, salsa rice, enchilada sauce, oregano, onions, cheese and cumin. Spray the bottom of a large glass baking dish. Cook tortilla if uncooked version and add scoop of mixture in the center of tortilla and roll it up, closing both ends like a burrito. Place in the baking dish with flaps down. Brush all exposed sides of tortilla with butter using a pastry brush. Bake at 350 degrees for 40 minutes.

Top with preferred toppings.