Christine's Chicken Chimichangas 7/10

Ok, not really authentic, but pretty good.

ingredients:
a)  3 bone-in chicken breasts

b)  2 cans refried beans
about 16 oz (2 cups) of salsa
8 oz. (1 cup) of salsa verde
2 tbsp chili powder or assorted powdered chilis
2 tbsp cayenne pepper
1/2 tsp salt
1 tbsp black pepper
2 small onions, diced finely

c) 1/2 pound cheddar cheese or Mexican quesa fresca (if you can find it,) shredded
tortillas (uncooked work better)



1)  Boil chicken until done, about 40 minutes.  Take out the bones.  Water may be used as broth.  Shred the chicken.  
Fry in about 3 tbsp butter at 350F.  Let cool.

2)  Mix everything in (b) thoroughly.

3)  Assemble each chimichanga with about 1/4 c of the chicken, 3 tbsp of the bean mixture, 2 tbsp of the cheese, and 1 tortilla.  
Don't wrap the tortilla too tightly because it will burst when you cook it. Don't leave holes for the filling to get out.

4)  Either bake at 350F until browned or fry lightly in oil in a skilled until browned on both sides.

Notes:  Freezes well.

Source:  I came up with this recipe.