1 qt. Tomato Sauce, Canned
1 qt. Salsa, Mild
2 cups Water
1 Tbsp. Sugar
24 each Chicken Chimichanga
1 lb. Cheddar Cheese, Shredded

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Mix tomato sauce, salsa, water and sugar well and reserve. Lightly coat hotel pans with the above sauce. Place chimichangas in pans. Cover with remaining sauce. Tightly cover with aluminum foil and bake in convection oven for 15-25 minutes from thawed, or 20-25 minutes from frozen.

Remove foil and sprinkle cheese over chimichangas. Return to oven for 3 minutes or until cheese has melted.

Yield: 24 servings