Created on March 1st, 2005
In a large bowl, combine chicken, chiles, cheese, and onions. Heat flour tortillas in a warm skillet until soft, 5-10 seconds. Brush both sides of the tortilla with vegetable oil, one at a time. Place about 1/2 cup of the chicken mixture just below the center of each tortilla. Fold in the left and right sides to partially enclose the filling. Fold up the bottom edge, then fold into a rectangle, securing with a wooden toothpick. Repeat with remaining tortillas and chicken mixture. Place chimichangas onto a lightly greased baking sheet. Bake at 425 degrees for 10-15 minutes (or until lightly browned). Serve with shredded lettuce, picante sauce, and sour cream. Enjoy!