Chimichangas

We had some friends when Kerry and I were in college who introduced us to this easy to make recipe. I like to make this after Thanksgiving when I have a lot of left over turkey. Sometimes I just bake some chicken breasts and shred them. The first time we had it we grabbed a can of tuna out of the pantry. This is one of my children's favorite recipes.

12 count package of large flour tortillas
1 large jar of salsa
1 to 2 pounds of cooked turkey or 4 chicken breasts, cooked
1 cup of guacamole
1 to 2 cups of cheddar cheese
1 pint of sour cream
oil for frying

Heat oil in a large frying pan about 1/4 to 1/2 inch deep.Warm the tortillas so that they are easy to work with. I put them in a warmer in the microwave. Cut up the meat into small chunks or shred the meat. Put about 6 Tbs. meat on a tortilla shell and sprinkle 3 Tbs. cheese on top. Spoon 2 Tbs salsa and 2 Tbs sour cream on top of cheese and meat in each Chimichanga. Fold the tortilla together first folding the sides towards the filling and then roll the tortilla. You may keep it together with a toothpick but I find that the sour cream holds it together well. Assemble about 8 to 10 chimichangas and then place them in the heated oil. Fry them until golden brown and drain on a plate with a paper towel. Serve with guacamole, cheese, sour cream, and salsa.