Chimichangas

• 1 tablespoon vegetable oil
• 1 onions small, chopped
• 2 jalapeno chilies
• 1 clove garlic
• 2 cups cooked chicken shredded or diced
• 1/3 cup water
• 4 teaspoons knorr reduc sodium chicken flavor bouillon
• 8 flour tortillas 10-in., burrito size, warmed
• 15 ounces refried beans heated according to package instructions
• 1 1/2 cups shredded Monterey Jack cheese about 6 oz
• oil additional, for deep frying

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr(R) Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
2. Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
3. Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.

vegetable oil, onions, jalapeno chilies, clove garlic, chicken, water, knorr reduc sodium, flour tortillas, according, shredded monterey jack cheese, oil

Taken from www.yummly.com/recipe/Chimichangas-299373 (may not work)