Skinny Chicken Chimichanga's

½ pound chopped rotisserie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chilies
1/3 cup shredded reduced-fat Mexican cheese blend
4 (8-inch) fat-free multi-grain tortillas

1. Preheat the oven to 400º. Spread canola oil on a paper towels and grease cookie sheet lightly.

2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to caramelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet.

Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.

Smother with Green Chili or your favorite salsa, shredded lettuce, fresh tomatoes, & low fat Sour Cream.