Chicken Chimichanga Recipe

2 cups shredded cooked chicken
Peanut oil
1 (16 oz.) can refried beans
1 (12 oz.) jar green chili salsa, divided
12 flour tortillas
2 cups shredded Monterey Jack cheese (8 oz.)
2 cups shredded lettuce
1 (8 oz.) container sour cream

Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of
the green chili salsa. In a sauté pan, heat one inch peanut oil to
375 degree on deep fry thermometer over medium heat.

Soften tortillas according to package directions.

Set aside 3/4 cup of the cheese for garnish. Place about 1/4 cup
of the chicken mixture and a heaping tablespoon of the cheese
on end of each tortilla.

Fold one side of tortilla over filling, then fold in the other two sides.
Fold fourth side over secure with toothpicks.

Fry two or three at a time, folded side down, about 1 minute.
Turn and fry 1 minute longer, or until golden brown and crisp.
Drain on paper towels; remove toothpicks. Serve with lettuce,
sour cream and remaining beans, salsa and cheese.

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