Chicken Chimichangas

 I have been using this recipe for years.  It is seriously one of my favorite things to do to a tortilla.

Chicken Chimichangas

2 cups prepared shredded chicken (there are tons of ways to season and shred chicken, my favorite is probably to let it sit in the crock pot all day with some onion, water to cover, and taco seasoning mix)

1 can refried beans

2 cups chredded cheddar cheese

8-10 flour tortillas

1/4 cup vegetable oil

1.  Prepare and shred chicken.

2.  Heat refried beans.

 3.  Lay out tortillas, spread with warm refried beans, top with 1/4 cup shredded chicken and 1/4 cup shredded cheddar cheese.

4.  Fold ends of tortillas in and wrap tightly.

5.  Preheat oven to 425 degrees and prepare pan... okay this is the best part, so pay attention.  Cover a cookie sheet with foil, then spread a little less than 1/4 cup of cooking oil all over the pan.  Place the folded tortillas on the pan and bake for 8 minutes, then flip over and bake for another 8 minutes.  The oil makes the tortillas toasty and so good while the cheese gets ooey goey on the inside.  When you are done baking, you can just toss the foil and the pan stayed clean!  You can also make these chimichangas with just beans and cheese or with beef, or pork.