Chicken Chimichangas - cooking recipe

Ingredients

2 1/2 c. finely chopped, cooked chicken
3/4 c. chopped onion
1/2 tsp. basil, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. finely chopped parsley (I use parsley flakes and not as much)
2/3 c. heavy cream (I use whipping cream)
6 oz. (1 1/2 c.) shredded Monterey Jack cheese
flour tortillas
mild salsa sauce
lettuce
sour cream

Preparation

Combine first 8 ingredients in large bowl and mix well.
Heat filling over stove or microwave.
Spoon 1/4 cup into center of flour tortilla.
Fold bottom over filling; fold in sides, then fold down on top to enclose filling completely.
Deep fat fry chimichangas, two at a time, turning once, in 1/2 inch of vegetable oil.
Fry until golden brown.
Top with salsa, shredded lettuce and sour cream as desired.