Soft taco size flour tortillas
1 (16 ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground comino (cumin)
1 1/2 teaspoons dried oregano
1 teaspoon salt
3 cups Cheddar cheese, shredded
Toppings: guacamole, sour cream, shredded
lettuce, diced tomato
Combine 1 1/2 cups picante sauce or salsa and chicken, onion, cumin, oregano and salt in a Dutch oven. Cook over medium-low heat, stirring often, for 25 minutes or until most of liquid is evaporated. Lay each tortilla out flat. Spoon 1/3 cup of this mixture below the center of each tortilla; top with 2 tablespoons cheese. Fold in two sides of the tortilla to enclose the filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with vegetable cooking spray.
Bake at 425 degrees F for 8 minutes; turn over and bake 5 more minutes. Remove wooden picks; top with remaining picante sauce and desired toppings.