by Crystal Rawlins

Created on: July 01, 2009   Last Updated: July 07, 2009

Things You'll Need

1 lb Boneless Chicken Brest
1 4 oz can green chilies s diced
1 to 2 tablespoons chili powered
1 garlic clove diced
1/4 cup onion diced
8 10 inch flour tortillas
Canola oil
toothpicks
1 1/2 cups shredded Monterey jack cheese.
3 tablespoons margarine or butter
2 tablespoons all purpose flour
1 1/2 cups milk
1/2 cup water

Steps

Step One Bake chicken in oven until done.Shred the chicken. In a pot add 1 tablespoon butter onion and garlic. Cook over med. heat until onions are soft. Add the green chilies s , chili powder ,1/2 cup water and chicken.Stir.Cover and cook over med. low. heat for at least 30 mins.

Step Two Heat the tortillas in microwave for 30 seconds. Place about 1/4 to 1/3 cup of Chicken mixture in the middle of the tortillas. Fold the side' s into the middle and next the other side Hold it together with the toothpicks. It should look like a little package. Place in refrigerator until ready to fry.

Step Three Now the cheese sauce. In a pot. Heat 2 tablespoons butter over med heat until melted add the flour. Stir constantly for about 4 mins.Remove from heat and add the Milk.Stirring constantly Add the cheese and a dash of salt and pepper. Cover let sit on Low heat until ready to eat.(if the sauce is a little to thick for your liking add alittle more milk until it is right for you)

Step Four In a Deep pot add the canola oil. Only add enough so it's only about 3 to 4 inches deep. Heat over med high. When oil is ready Place the chimichangas flap side down first to seal it. Fry until golden brown on both side's.Place on a Plate with paper towel's .Remove tooth pick's(becarefull they might still be hot. I remove them with a paper towel)

Step Five Place about 1/4 cup cheese sauce on plate. Top with the Chicken Chimichanga.Serve with lettuce, tomato and sour cream

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