Mexican Chimichangas - cooking recipe

Ingredients

6 lb. chicken or beef roast (boil or pressure cook and shred meat)
3 bundles scallions or green onions
2 (4 oz.) cans green chillies
1 (14 oz.) jar Ortega salsa
1 small can chicken broth
1/4 tsp. garlic powder
2 tsp. salt and pepper
1 Tbsp. cumin

Preparation

Mix all ingredients (add flour, if too thin).
On regular flour tortilla (warm slightly in microwave oven so easy to fold), put one serving (spoon size) of chicken mixture.
Fold bottom of tortilla up, then both sides in, then turn it all up and over. Fry in hot oil, flaps sides down (to keep mixture in).
Fry on both sides until golden brown.