Baked chicken chimichangas Recipe
3 (5 ounce) cans white chicken, drained and flaked
1 (4 ounce) can chopped green chiles, drained
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup sliced green onions
8 (9-inch) flour tortillas
Shredded lettuce, salsa or picante sauce
Combine first 4 ingredients; set aside.
Wrap tortillas in damp paper towels; microwave on HIGH for 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep tortillas warm). Place a scant 1/2 cup chicken mixture and roll up securing with a wooden pick.
Place filled tortillas on lightly greased baking sheet. Bake at 425 degrees F for 10 minutes. Top with remaining ingredients.