Oven-Fried Chicken Chimichangas - cooking recipe

Ingredients

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

Preparation

Combine first 4 ingredients; set aside.
Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot.
Brush both sides of tortillas, one at a time, with vegetable oil (keep remaining tortillas warm).
Place a scant 1/2 cup chicken mixture just below center of each tortilla.
Fold in left and right sides of tortilla to partially enclose filling.
Fold up bottom edge of tortilla.
Fold into a rectangle and secure with a wooden pick. Repeat with remaining tortillas and chicken mixture.
Place filled tortillas on a lightly greased baking sheet.
Bake at 425\u00b0 for 10 minutes or until crisp and lightly browned.
Serve with shredded lettuce, salsa and sour cream.
Yields 4 servings.