Chicken Chimichangas

2 chicken breasts, boneless and skinless

Taco Seasoning

1 3.5 oz can of green chiles

2 cups shredded cheddar cheese

6 flour tortillas (large tortillas)

Vegetable oil

• Heat oven to 350 degrees.
• Sprinkle chicken with taco seasoning. (I sprinkled lightly because I wanted more of the flavors to come out with the whole dish rather than just totally taco flavor)
• Bake chicken for 20 minutes.
• Turn over and sprinkle taco seasoning on other side of chicken.
• Bake another 20 minutes.
• Let chicken cool.
• Cut into thin slices or shred with forks.
• To the chicken, add the green chiles and cheese.
• Mix well.
• Heat tortillas slightly so they are easy to fold. (usually about 30 seconds in the microwave).
• Spoon some filling directly into middle of tortilla.
• Fold the farthest side first over the filling, then fold the ends into the middle, then roll it up.
• The ends should be completely closed.
• Heat oil until water sizzles when drops hit the oil.
• Make sure chimichanga is halfway submerged, fold side down when you first put the chimichanga in the oil.
• Let cook for 2 minutes and turn over and cook another 2 minutes.

• Drain on paper towels.

• Garnish with sour cream, guacamole, diced tomatoes, salsa, or whatever you like on your Mexican food.

This recipe was obtained from: Cre8tivekitchen.blogspot.com