Recipe Categories
Tex Mexican
Chimichangos & Queso 

Kat's Chicken Chimichangos

2 cloves garlic, minced
2 tomatoes, diced
2 med onions, diced
1 tsp cumin
2 cups cooked chicken, cut or shredded
1 4 oz can diced green chiles
1 tsp salt
8 - 10 tortillas
1 1/2 cups jack cheese, grated

Combine garlic, onion, tomato and cumin in bowl. Heat 1 tbsp oil
in pan, add tomato mixture and cook over medium heat for 3 minutes.
Lower heat and simmer for 7 minutes, uncovered. Drain liquid and
add chicken, chiles and salt. Place 2 heaping tablespoons chicken
mxture in the middle of each tortilla and sprinkle grated cheese
over top of each. Fold to cover mixture, then fold in sides and
flap. Fry until golden and garnish with sour cream, guacamole,
lettuce and tomato.

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