Chicken Chimichangas

• 3 (5 oz.) cans fat free chicken, drained
• 1/3 c. sliced green onions
• 3/4 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1 (16 oz.) jar salsa
• 8 (8-inch) flour tortillas
• 1 (8 oz.) pkg. shredded Monterey Jack or Cheddar cheese
• vegetable cooking spray
• nonfat sour cream

1. Combine chicken, green onion, cumin, oregano and salt in a large saucepan.
2. Stir in 2/3 cup salsa.
3. Cook 5 minutes, stirring often.
4. Spoon about 2 tablespoons of the mixture in the center of tortillas.
5. Sprinkle cheese on each, then fold in left and right sides of tortilla to enclosed filling.
6. Fold up top and bottom edges making a square.
7. Place folded side down in a lightly greased 9 x 13 x 2 -inch baking dish.
8. Bake at 475u0b0 for 13 minutes.
9. Heat remaining salsa and pour over tortillas.
10. Sprinkle remaining cheese over top and add a dollop of sour cream.

chicken, green onions, ground cumin, oregano, salt, salsa, flour tortillas, shredded monterey, vegetable cooking spray, nonfat sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476019 (may not work)