3 (5 oz.) cans chicken, drained & flaked
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) c. shredded Monterey Jack cheese
1/2 c. onion
Vegetable oil
8 (9 inch) flour tortillas
Lettuce
Salsa
Sour cream

Combine first four ingredients. Wrap tortillas in damp paper towel. Microwave 5 seconds or until hot. Brush both sides of tortillas with oil. Place 1/2 cup chicken mixture on each tortilla. Fold in sides and then bottoms, rectangular shape. Place tortillas on lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until brown.