1 (16 oz) jar picante sauce or salsa divided
7 cups chopped cooked chicken
1 small onion, diced
2-2½ teaspoon ground cumin (I half this)
1½ teaspoon dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
2½ cups (10 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato
Combine 1½ cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake 425˚ for 8 minutes; turn and bake 5 more minutes. Top with remaining picante sauce and desired toppings. Yield 20 servings.