Pancho Villa (Chimichanga)

Dice up the hot pepper and cut the chicken up into 1 inch pieces. In a large skillet, saute the pepper in oil over medium heat until translucent. Add the chicken and cook for 4 - 6 minutes or until no longer pink. Stir in 1/4 cup of the taco sauce. Heat through and then remove from the heat.
Cut the block of Colby jack cheese the short way so that you have at least 3 pieces of cheese for each tortilla.
You need to head up the tortillas to make them wrap more easily preventing them from tearing. You can heat them in a stack in a 350u0b0 oven for about 15 minutes or you can microwave them one at a time as you wrap for 11 seconds.
Fill the center of each tortilla with chicken mixture and both cheeses. Use three pieces of the Colby jack and one piece of the Velveeta. Roll tortillas, tucking in sides to prevent filling from spilling over. Then use a toothpick to hold the end flap closed.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. I put them on a cooking sheet when done and keep them in a 200u0b0 over to stay warm while I am working in batches.
To serve, I like to lay a bed of the shredded lettuce down and then place the Pancho Villa on top of it. Then top it with some taco sauce, sour cream and a splash of homemade salsa. That is the perfect bite.