Oven-Fried Chicken Chimichangas

• 3 (5 oz.) cans white chicken, drained and flaked
• 1 (4 oz.) can chopped green chiles, drained
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/2 c. sliced green onions
• 8 (9-inch) flour tortillas
• vegetable oil
• shredded lettuce
• salsa or picante sauce
• sour cream

1. Combine first 4 ingredients; set aside.
2. Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot.
3. Brush both sides of tortillas, one at a time, with vegetable oil (keep remaining tortillas warm).
4. Place a scant 1/2 cup chicken mixture just below center of each tortilla.
5. Fold in left and right sides of tortilla to partially enclose filling.
6. Fold up bottom edge of tortilla.
7. Fold into a rectangle and secure with a wooden pick. Repeat with remaining tortillas and chicken mixture.
8. Place filled tortillas on a lightly greased baking sheet.
9. Bake at 425u0b0 for 10 minutes or until crisp and lightly browned.
10. Serve with shredded lettuce, salsa and sour cream.
11. Yields 4 servings.

white chicken, green chiles, shredded monterey jack cheese, green onions, flour tortillas, vegetable oil, shredded lettuce, salsa, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999730 (may not work)