Chicken Chimichangas

• 2 1/2 c. finely chopped, cooked chicken
• 3/4 c. chopped onion
• 1/2 tsp. basil, crumbled
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. finely chopped parsley (I use parsley flakes and not as much)
• 2/3 c. heavy cream (I use whipping cream)
• 6 oz. (1 1/2 c.) shredded Monterey Jack cheese
• flour tortillas
• mild salsa sauce
• lettuce
• sour cream

1. Combine first 8 ingredients in large bowl and mix well.
2. Heat filling over stove or microwave.
3. Spoon 1/4 cup into center of flour tortilla.
4. Fold bottom over filling; fold in sides, then fold down on top to enclose filling completely.
5. Deep fat fry chimichangas, two at a time, turning once, in 1/2 inch of vegetable oil.
6. Fry until golden brown.
7. Top with salsa, shredded lettuce and sour cream as desired.

chicken, onion, basil, salt, pepper, parsley, heavy cream, shredded monterey jack cheese, flour tortillas, salsa sauce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820751 (may not work)