CHICKEN CHIMICHANGAS

3 (5 oz) cans 98% fat free chicken, drained or 1 lb cooked chicken breast.

⅓ cup sliced green onions

¾ tsp ground cumin

½ tsp dried oregano

¼ tsp salt

1 (16 oz) jar salsa or picante sauce, divided

8 flour tortillas

Shredded Monterey Jack to Cheddar cheese, divided

Vegetable cooking spray

Sour cream

Combine first 5 ingredients in a large saucepan; stir in ⅔ cup salsa.  Cook over medium heat 5 minutes, stirring often.  Spoon about 2 tblsp of chicken mixture just below center of each tortilla; sprinkle evenly with cheese. 

Fold left and right sides of tortilla to partially enclose filling.  Fold up top and bottom edges of tortilla (making a square).  Place folded side down in a lightly greased baking dish, coated with cooking spray.  Bake at 475° for 13 minutes.

Heat remaining salsa in a pan; pour over tortillas and sprinkle evenly with cheese.  Top each with a dollop of sour cream.