Chicken Chimi-Cha,Cha,Cha-changas

So easy, yet, sooooo good! Buddy couldn't say "chimichanga" and so he is the one who came up with "chimi-cha-cha-cha's".

CHICKEN CHIMI-CHA,CHA,CHA-CHANGAS

1 (14 oz) can of refried beans

Shredded cheddar cheese

3 chicken breast halves

1/2 package taco seasoning

5 large tortilla shells

1. In the morning, place chicken in a crockpot with 1/2 cup water and 1/2 package of taco seasoning. Let cook on low for 8-10 hours. At the end of cooking time, shred the chicken. (If you don't have time for the crockpot, the chicken can also be cooked in a tablespoon of oil over medium high heat until cooked through.)

2. Preheat oven to 425 degrees.

3. Warm the refried beans to loosen them up. Also warm the tortillas to make them easier to fold.

4. To assemble, spread about 1/4 cup of beans on each shell, then add chicken and sprinkle with cheese. To fold, fold the sides up first and then take the side closest to you and fold it up over to the middle, tuck the flap under the filling and then fold once again to the far side.

5. Cover a cookie sheet with aluminum foil and lightly oil.

6. Place the chimichangas on the cookie sheet and bake for 16 minutes, turning them once halfway through.

7. Serve with Mexican rice, leftover refried beans, sour cream, and salsa.

Makes 5 chimichangas