6 skinless, boneless chicken breasts (1 1/2 lbs)
1 package taco seasoning mix (I made the homemade recipe from last month’s Supper Club)
2 onions, sliced
3 tablespoons butter
1 8-ounce package Mexican shredded cheese
10 8-or 10– inch flour tortillas
1 16 ounce jar picante sauce
1.) Preheat oven to 350 degrees. Rub chicken breasts with taco seasoning mix. Place chicken in a large baking dish with 1 cup water. Cover baking dish with foil and bake for 1 hour or until chicken is cooked through. Let cool about 15 minutes. Shred or slice chicken into thin pieces; set aside.
2.) In a large skillet, cook sliced onions in hot butter, stirring occasionally, until tender; set aside. Spoon a handful of chicken, onions, and cheese onto each tortilla. Drizzle with some picante sauce. Fold opposite sides in and over filling. Roll up from bottom.
3.) Pour remaining picante sauce into a large baking dish; spread evenly. Arrange filled tortillas over sauce in dish. Top with remaining cheese. Bake, uncovered, for 45 minutes. Spoon remaining sauce from dish over chimichangas.