Preheat oven to 400* F.
8 flour tortillas (6-inch)
1 1/2 C cooked, cubed chicken
1 C Mexican blend shredded cheese
3/4 C thick and chunky salsa
Spray baking dish with olive oil. Mix chicken, cheese, and salsa. Warm tortillas until pliable in oven or microwave. Dampen one side of tortilla with water and place wet side down. Spoon on chicken mixture. Roll to hold in filling. Lay chimichangas, seam side down, on baking dish. Bake for approximately 15 minutes.
Adapted from recipe on page III-77 of 4 Ingredient Cookbook.