Chimichangas

• 2 cloves garlic, minced (optional)
• 2 medium onions, diced
• 2 tomatoes, diced
• 1 tsp. ground cumin
• 2 c. cooked chicken, shredded
• 1 (4 oz.) can mild green chilies, peeled, seeded and chopped
• 1 tsp. salt
• 8 to 10 flour tortillas
• 1 1/2 c. Monterey Jack or sharp Cheddar cheese
• vegetable oil for frying

1. Combine garlic, onion, tomato and cumin in bowl.
2. Heat 1 tablespoon vegetable oil in pan.
3. Add tomato mixture; cook over medium heat 3 minutes.
4. Lower heat; simmer 7 minutes, uncovered. Strain mixture with chicken, chilies and salt.
5. Heat flour tortillas in microwave.
6. In center of flour tortilla, place teaspoon of mixture.
7. Fold ends of tortilla together; place in frying pan.
8. Fry until brown.
9. Turn sides of tortilla.
10. Put tortillas on plates and serve.

garlic, onions, tomatoes, ground cumin, chicken, green chilies, salt, flour tortillas, monterey, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843095 (may not work)