1/4 cup bacon drippings
2 cups chopped or shredded cooked chicken
1 medium onion, diced
2 cloves garlic
2 medium tomatoes, chopped
2 4-ounce cans chopped green chilies
1 large peeled, boiled potato, diced
1 teaspoon salt
1 1/2 teaspoons oregano
1 teaspoon to 2 teaspoons chili powder
2 tablespoons minced, fresh cilantro
12 large flour tortillas, warmed
Shredded lettuce, chopped tomatoes, sliced black olives
In skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion softens. Add salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes.
Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side. Drain briefly on paper towels.
Place on plate and top with shredded cheese, sour cream, guacamole and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives.
Can substitute cooked beef or pork for chicken.
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