CHICKEN CHIMICHANGA

2 tsp Olive Oil
1 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
1/2 large onion, chopped
3 Roma tomatoes, diced (or 1/2 c canned diced tomatoes)
2 tbsp. green chilies, diced (I found these canned)
1 tbsp. cumin
salt & pepper to taste
6 large flour tortillas
Peanut Oil or Vegetable Oil for frying

Heat enameled Dutch oven over medium heat. Add all ingredients. Give them a quick stir to combine and cover for 30 minutes, or until chicken is cooked through. Remove from heat, and transfer meat mixture to bowl until mixture has cooled. Shred chicken with two forks.
Heat a couple inches of oil to 375 F. While you are waiting for your oil to heat begin assembling your chimichangas.
Warm both sides of your tortillas on a griddle or for 15 seconds in the microwave. Place about 3/4 cup of the mixture in the center of your tortilla.

Fold two sides in over mixture. Fold bottom up over the middle and roll it up.
Place in oil seam side down, Fry for a couple minutes each side until a beautiful golden brown color is achieved.
Remove from oil and place on paper towels to soak up any extra oil.
Serve with cheese, sour cream, guacamole.