1. In skillet, saute bacon and onions in lard for 3 minutes. 2. Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes. 3. Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes. 4. Place 1/2 cup meat filling on each tortilla. 5. Fold like a burrito with the ends tucked inside. 6. Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan. 7. Flip and brown other side. Drain on paper towels or strainer. 8. Serve on a plate and top with shredded cheese, sour cream, and salsa. 9. Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,. ---------------------------------------------------------------------------
Nutrition
Ingredients
