Baked Chicken Chimichangas

Baked Chicken Chimichangas 1-1/2 cups cubed cooked chicken breast 1-1/2 cups picante sauce, divided 1/2 cup shredded reduced-fat cheddar cheese 2/3 cup chopped green onions, divided 1 teaspoon ground cumin 1 teaspoon dried oregano 6 flour tortillas (8 inches), warmed 1 tablespoon butter, melted Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. Bake, uncovered, 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.