Easy-peasy Chimichangas

In large skillet, place 2 tablespoons oil and saute diced chicken and onions until chicken is no longer pink and onions are tender. Next, add roma tomatoes and cook for about 2 minutes on medium-high heat. Then add chili powder, tomato paste, chicken broth, paprika and salt. Bring to a boil and simmer on low for about 5 minutes.

Now, grab a good frying pan or skillet and fill it with about 3 inches of your favorite frying oil. Then, fill each tortilla with about 2 tablespoons re-fried beans, then the chicken mixture and lastly 2 tablespoons cheese. Place the mixture close to one side of the tortilla for easier rolling. Roll the tortilla over the filling once and tuck under. Then grab the two sides and fold them over the rolled part of the tortilla and then completely roll the tortilla to close the chimichanga.

When oil is hot enough, place the chimichanga in the pan, folded side down. Fry for about 1 minute and turn. Brown both sides lightly and drain. Repeat for each tortilla. Top chimichangas with sour cream, green onions and black olives.