Chimichangas

3 cups of cubed raw chicken, beef or pork

3 tablespoons of butter or margarine

1 cup of diced white onions

2 tablespoons of flour

¼ teaspoon of garlic powder

¼ teaspoon of cumin

1 teaspoon of seasoned salt

1 cup of diced cooked potatoes

1 can of refried beans (optional)

1 3 ½ ounce can of green sauce(tomatillos and chiles)

1 cup of chicken of beef stock or bouillon

12 large flour tortillas

Toppings of chopped lettuce, tomatoes, sour cream, black olives and shredded Monterrey jack or cheddar cheese.

Directions:

Cook the meat in butter until done. Add onions and cook for 3-4 minutes longer. Stir in flour and mix well. Add spices, potatoes, sauce and stock. If you're using beans, add this now. Simmer until it thickens, which should take 5-10 minutes. Divide the mixture and place on tortillas. Fold into a rectangle (like a burrito) and fry in oil until both sides are browned. Sprinkle cheese over all the chimichangas. Melt cheese under the broiler.

If you don't want to put the beans in the chimichanga, it goes great as a side, accompanied with some Mexican rice. To make a quick version of Mexican rice, simply cook up some minute rice and add some salsa a little at a time to it until the rice is coated with the liquid of the salsa.

http://www.associatedcontent.com/article/583005/mexican_food_recipe_chimichangas.html?cat=22

Mexican Food Recipe: Chimichangas By Jared DuBach, published Feb 04, 2008