baked chicken chimichangas

I've made these chimichangas for years and we never grow tired of them.  They freeze well so you can pull them out of the freezer and bake them for a quick meal.

baked chicken chimichangas (my friend Jamie G.)
1/3 cup salsa
1/2 teaspoon oregano
1 1/2 cups cooked chicken, shredded
1 can green chiles
1 cup cheddar cheese, grated
1 cup mozzarella cheese, grated
2 green onions, chopped
6 flour tortillas, warmed
2 tablespoons melted butter (I omitted)

Combine all ingredients except tortillas and butter.  Place 1/2 cup mixture in center of each tortilla.  Fold sides over, then fold ends.  Place, seam down, on a 9x13 inch baking dish.  Brush each tortilla with butter.  Bake at 400 degrees for 25 minutes, until golden.  Garnish with additional cheese and green onion.  Serve with green salsa (my favorite is Mrs. Renfro's!) and sour cream.