Chimichangas

• 3 lbs boneless skinless chicken
• 10 burrito-size flour tortillas
• 1 (1 1/4 ounce) package taco seasoning
• 1 (10 ounce) canblack authentic refried beans
• 2 cups shredded monterey jack cheese
• 13 cup canola oil (for frying chicken)
• 34 cup canola oil (for frying tortilla's)

1. Boil chicken until fully cooked.
2. When chicken is fully cooked you then shred the chicken into little strips using two forks.
3. Next, you heat the 1/3 cup oil in a large frying pan.
4. Then when the oil is hot, you add the chicken.
5. As soon as the chicken is added you must then sprinkle the desired amount of taco seasoning over the whole top layer of chicken.
6. With a spatula, mix the chicken with the taco seasoning.
7. When the chicken is fully mixed with the seasoning, remove from heat.
8. On the tortilla shell, plop 1 Tbsp of refried beans in the middle.
9. Then top the refried beans with a small handful of the seasoned chicken.
10. You then top the chicken with a small handful of the shredded cheese.
11. Fold all empty sides of the tortilla inward, then use a toothpick to keep them closed.
12. Repeat steps 8-11 on the remaining tortilla shells.
13. Heat 3/4 cup oil in frying pan.
14. When hot, place as many chimichangas that you can fit at a time into the pan of oil.
15. Fry each side of the chimichanga until golden brown.
16. Remove from pan onto paper towels, then EAT!
17. (but remember to remove the toothpicks first).

chicken, flour tortillas, taco seasoning, beans, shredded monterey jack cheese, canola oil, canola oil

Taken from www.food.com/recipe/chimichangas-265823 (may not work)