Chicken Chimichangas

Ingredients

For the chicken mixture

• 1/2 red onion
• 10 ounces rotel original diced tomatoes and green chilies
• 1 garlic clove
• 1 lb boneless chicken, breast- cubed- raw
• 14 ounces chicken broth
• 1 tablespoon olive oil (for sauteing)
• 1-2 tablespoon chili powder (adjust to your liking)
• 1-2 tablespoon ground cumin (adjust to your liking)
• 1 dash pepper
• 1 tablespoon dried cilantro
• flour tortilla (burrito size, don't put in with chicken mixture, look at directions)

For the cheese dip

• 1 lb extra melt American cheese (White)
• 10 chopped  jalapenos, slices (from sliced jalapenos in jar)
• 1/4 cup milk (go slow with milk, add less or more if necessary)

Directions

1. 1

   Saute garlic, onion in small amount of olive oil.

2. 2

   Combine garlic and onion with other ingredients from above and boil until chicken is cooked. Don't add water because you have the chicken broth.

3. 3

   Shred chicken with fork and place back in mixture.

4. 4

   Just before placing chicken mixture in flour tortilla, strain with slotted spoon. Make sure to get excess liquid out. Place 1 scoop of filling into 1 burrito size tortilla.

5. 5

   Next, pour cheese dip on top.

6. 6

   Close tortilla in chimichanga shape and hold together with toothpicks (2-3). Repeat with remaining tortillas and chicken mixture.

7. 7

   Place chimichangas on greased cookie sheet. Use basting brush and baste olive oil on tops and sides of chimichangas.

8. 8

   Bake 350 for 15-20 minutes or desired crunch/golden on top to your liking.

9. 9

   Serve topped with more cheese dip, lettuce, hot sauce, etc.

10. 10

    Cheese Dip: Combine the cheese ingredients and melt on stove on low. Make sure to stir often. If you can't find Extra Melt American Cheese just use regular White American Cheese.