Sunday, October 4, 2009

Baked Chicken Chimichangas

2 cans of chicken or two cooked and shredded chicken breasts
3/4 small can of green enchilada sauce
1 C shredded jack cheese
1/4 C chopped green onions
8 tortillas
toppings (salsa, sour cream, tomatoes, refried beans, etc.)

Pre heat the oven to 425.
Combine chicken, sauce, cheese, and onions.
Spoon into tortilla.
Fold tortilla so ends are sealed.
Bake for 10-12 minutes on a cookies sheet covered with foil lightly coated with cooking spray.

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