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 tortilla with vegetable oil, one at a time. Place about a 1/2 cup of chicken mixture just below center of each tortilla. Fold in left and right sides
to partially enclose filling. Fold up bottom edge, then fold into a rectange, 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 brown)
Serve with shredded lettuce, picante sauce and sour cream. Enjoy!