Chicken Chimichangas (Baked) - cooking recipe

Ingredients

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)

Preparation

Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
Place on greased baking sheet and rub tops of each with olive oil.
Bake 400\u00b0 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
Serve immediately OR refrigerate for a \"grab & go\" meal (my teenagers like these cold, on the go).
For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.