3 (5 oz.) cans white chicken, drained and flaked
1 (4 oz.) can chopped green chiles, drained
1 c. shredded Monterey Jack cheese
1/2 c. sliced onions
8 (9 inch) flour tortillas
Vegetable oil

Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels; microwave at High 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep remaining tortillas warm). Place 1/2 cup chicken mixture just below center of each tortilla. Fold in left and right sides of tortillas to partially enclose filling. Fold up bottom edge of tortilla, fold into a rectangle, and secure with toothpick. Repeat with other tortillas.

Place filled tortillas on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until crisp and lightly browned.