Chicken Chimichangas (Baked)

• Chicken Base Ingredients
• 8 ounces boneless skinless chicken breasts, shredded (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
• 1 (4 ounce) can diced green chilies
• 12 ounces chunky salsa
• For assembly
• chicken base
• 8 ounces reduced-fat Mexican cheese blend (shredded)
• 1 teaspoon olive oil
• 8 low-fat flour tortillas (soft taco-size)
• optional toppings
• sour cream (optional)
• cilantro (optional)
• hot pepper sauce (optional)
• jalapeno (optional)
• olive (optional)
• avocado (optional)
• guacamole (optional)
• salsa (optional)

1. Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
2. Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
3. Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
4. Place on greased baking sheet and rub tops of each with olive oil.
5. Bake 400u0b0 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
6. Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
7. For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.

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Taken from www.food.com/recipe/chicken-chimichangas-baked-336697 (may not work)