Oven fried chicken chimichangas^

Yield: 4 servings

Measure Ingredient
3 cups Chopped cooked chicken
1 can (4.5oz) chopped green
Chilies, drained
1 cup (4oz) shredded Montery Jack
Cheese
½ cup Sliced green onions
½ cup Sour cream
1 teaspoon Chili powder
8 (9") flour tortillas
Vegetable oil
Shredded lettuce
Salsa or picante sauce
Sour cream

Combine chicken, chilies, cheese, onions, sour cream and chili powder; set aside.

Heat tortillas according to package directions. Brush both sides of each tortilla with vegetable oil and keep warm. Place about ½ cup chicken mixture just below center of eah tortilla. Fold in sides of tortilla to enclose filling, forming a rectangle; secure with a wooden pick. Place on a lightly greased baking sheet.

Bake at 425F. for 10 minutes or until lightly browned and crisp.

serve with condiments listed above.

Notes:

to reduce fat and calories, use reduced fat cheese and sour cream.

Use 3 cups chopped deli roasted or 3 5 ounce cans drained and flaked, for cooked chicken.

Americas Best Recipes Carolyn Shaw 8-95.

Submitted By CAROLYN SHAW On 09-04-95

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