1 ½ Lb. Cooked, Shredded Chicken Breast
1 (18oz) Jar Chilesquiles Roasted Green
2 Tomatoes, chopped
1 Medium Onion, chopped
1 Garlic Clove, minced
20 Flour Tortillas
1.-In a frying pan, sauté onion, 4 minutes or until translucent, add tomatoes and cook 3 minutes; add half of Chilesquiles Roasted Green, shredded chicken and cook 5 minutes. Reserve until cooled down.
2.-In a large saucepan heat oil to 350F
3.-Slightly heat tortillas, to make folding easier. Fold edge nearest to filling up and over to cover. Fold in both sides and roll up. Secure with toothpicks.
4.-Fry chimichangas, in batches, carefully as they cook very fast. Drain excess oil with paper towels. Serve with lime wedges and the remainder of the Chilesquiles Roasted Green Sauce.
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