1-Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook 1 cup potatoes and 1/2 cup onion until tender and browned. Add 1 can (4 oz) diced green chilies and 1/2 cup salsa verde, stirring to combine. Add 3 cups cooked chicken and the seasonings (1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper), stirring again. Add 1 cup shredded Monterrey Jack cheese and stir until melted. Turn off heat and set aside.

2-To assemble, place 1/3 cup of the chicken mixture in the center of each of the 12 soft taco sized flour tortillas. Sprinkle about 2 tablespoons shredded Monterrey Jack cheese on top. Fold two sides toward the center, then fold one open side toward the center and roll tightly.

3-For baking: Preheat oven to 400 degrees. Place chimichangas seam side down on a baking sheet. Brush tops with 1/2 cup melted butter. Bake for 20 minutes or until golden brown.

4-For frying: Secure seam of rolled tortilla with a toothpick. Heat canola oil in a deep skillet or dutch oven to 350-375 degrees. Fry chimichangas until golden brown on each side. Drain on paper towels.