3 (5 oz.) cans white chicken, drained and flaked
1 (4 oz.) can chopped green chilies, drained
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. sliced green onions
8 (9 inch) flour tortillas
Vegetable oil
Shredded lettuce, salsa or picante sauce
Sour cream

Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels, microwave on high 15 seconds or until hot. Brush both sides of tortillas; one at a time, with vegetable oil (keep tortillas warm). Place a scant 1/2 cup chicken mixture and roll up securing with toothpick.

Place filled tortillas on lightly greased baking sheet. Bake at 425 degrees for 10 minutes. Top with remaining ingredients.