Chimichangas

We haven't made these in a long time.  They were tasty as per usual.

Put a whole chicken breast (or more) into boiling water, return to boil, cover and turn off the heat.  Let sit for 15 minutes or so until it's cooked.  Cool slightly and shred.

Mix the shredded chicken with a can or two of beans and a good amount of chilis.  We used hatch this time since we had that.  Add some cumin and chili powder.  Mix well.

Spray a cookie sheet with non-stick spray.  Put a good amount of filling on flour tortillas, add some shredded cheese, wrap and lightly brush the tortilla with water.  Place on the cookie sheet.  Bake at 350 for 20-30 minutes until the tortillas are crispy.  Top with guacamole.

Next time we might put the queso in before the filling.  It might keep it from oozing out as much when it baked.  But since we sprayed the sheet with oil they didn't really stick either.