Chimichangas

By DeliciouslyDished

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Ingredients

• 1 Tbsp. vegetable oil
• 1 small onion, chopped
• 2 jalapeno peppers, roasted, seeded and chopped
• 1 clove garlic
• 2 cups shredded or diced cooked chicken
• 1/3 cup water
• 4 tsp. Reduced Sodium Chicken flavor Bouillon
• 8 (10-in.) burrito size flour tortillas, warmed
• 1 can (15 oz.) refried beans, heated according to package instructions
• 1 1/2 cups shredded Monterey Jack cheese
• additional oil for deep frying

Details

Adapted from facebook.com

Preparation

Step 1

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 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.