Chicken Chimichangas

Flour Tortillas
a jar of salsa
about 4 c. of cooked chicken, chopped
1/2 of a small onion
1 1/2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
cheddar cheese, grated

Combine 1 1/2 c. salsa with chicken, onion, cumin, oregano and salt in a large saucepan and cook, stirring often until most of the liquid is evaporated. Spoon1/3 c. into tortilla and top with cheese, then roll up and place seam side down on a baking sheet. Spray with vegetable oil and bake 425 degrees for about 10 minutes or until crispy. Top with cheese, salsa and sour cream and enjoy.