3 (5 oz.) cans white chicken, drained or 1 lb. shredded chicken breasts, browned
1 (4 oz.) can chopped green chilies, drained
1 c. shredded Monterey Jack cheese
1/2 c. sliced green onions
8 (9") tortillas
Vegetable oil
Shredded lettuce
Salsa or picante sauce
Sour cream

Combine first 4 ingredients; set aside. Wrap tortillas in damp, paper towels, microwave 15 seconds or until hot. Brush both sides of tortillas 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 tortilla to partially enclose filling. Fold up bottom edge, fold into a rectangle and secure with a wooden pick. Place filled tortillas on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until crisp. Serve with shredded lettuce, salsa and sour cream. 4 servings.