Shelly's Recipe

BAKED CHICKEN CHIMICHANGAS

Category: Sandwiches

3 (5 oz) cans white chicken drained for 1 lb cooked shredded chicken breasts
1 (4 oz) can chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1/2 cup sliced green onions
8 (9 inch) tortillas
Vegetable oil

Toppings
Shredded lettuce
Tomatoes, chopped
Guacamole
Sour cream
Black olives

Combine first 4 ingredients; set aside. Wrap tortillas in damp, paper towels, microwave 15 seconds or until hot. Brush both sides of tortillas with oil (keeping remaining tortillas warm.)

Spread about 1/2 cup meat mix over lower third of each tortilla. Fold bottom edges of each tortillas over filling. Fold both sides toward center and roll into a cylinder. Secure with toothpick. Place filled tortillas on a lightly greased baking sheet and bake at 425 for 10 minutes or until crisp. Serve with desired toppings.