Krista's Kickin' Chicken Chimichangas

• 12 cup finely chopped onion
• 1 (4 ounce) can green chilies, drained
• 3 cups cooked shredded chicken
• 1 cup chicken broth
• 12 cup salsa
• 12 tablespoon McCormick's Montreal Brand steak seasoning (I know it's a chicken recipe, but I like the steak seasoning)
• 1 teaspoon cumin
• 12 tablespoon adobo seasoning
• 1 teaspoon garlic salt
• 8 flour tortillas (8 inch)
• 1 teaspoon butter
• extra virgin olive oil
• 2 cups mexican queso blanco

1. Cook chicken, shred and set aside.
2. In large skillet, cook onion in butter until transparent.
3. Add chicken, broth, salsa, chiles and all seasoning.
4. Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most liquid is absorbed.
5. Heat tortillas in microwave to soften them.
6. Grease baking dish.
7. Scoop 1/2 cup of mixture into each tortilla and fold.
8. Place in dish seam side down.
9. Brush lightly with extra virgin olive oil.
10. Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.
11. Serve with white queso.
12. YUM!
13. :-).

onion, green chilies, chicken, chicken broth, salsa, chicken, cumin, garlic salt, flour tortillas, butter, extra virgin olive oil, queso blanco

Taken from www.food.com/recipe/kristas-kickin-chicken-chimichangas-420160 (may not work)