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baked Chicken Chimichangas 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
vegetable Oil
shredded Lettuce, Salsa Or Picante Sauce
sour Cream 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. |
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