3 (5 oz.) cans white chicken, drained and flaked or 4 chicken breasts, cooked and shredded
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 at high 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil. (Keep remaining warm.) Place a scant 1/2 cup chicken mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom of tortilla; fold into rectangle and secure with a wooden pick. Repeat with remaining tortillas.

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

Serve with shredded lettuce, salsa and sour cream. Sprinkle with chopped cilantro. Freeze well.