Chicken Chimichangas - cooking recipe

Ingredients

For the chicken mixture
1/2 red onion
10 ounces rotel original diced tomatoes and green chilies
1 garlic clove
1 lb boneless chicken, breast- cubed- raw
14 ounces chicken broth
1 tablespoon olive oil (for sauteing)
1 -2 tablespoon chili powder (adjust to your liking)
1 -2 tablespoon ground cumin (adjust to your liking)
1 dash pepper
1 tablespoon dried cilantro
flour tortilla (burrito size, don't put in with chicken mixture, look at directions)
For the cheese dip
1 lb extra melt American cheese (White)
10 chopped jalapenos, slices (from sliced jalapenos in jar)
1/4 cup milk (go slow with milk, add less or more if necessary)

Preparation

Saute garlic, onion in small amount of olive oil.
Combine garlic and onion with other ingredients from above and boil until chicken is cooked. Don't add water because you have the chicken broth.
Shred chicken with fork and place back in mixture.
Just before placing chicken mixture in flour tortilla, strain with slotted spoon. Make sure to get excess liquid out. Place 1 scoop of filling into 1 burrito size tortilla.
Next, pour cheese dip on top.
Close tortilla in chimichanga shape and hold together with toothpicks (2-3). Repeat with remaining tortillas and chicken mixture.
Place chimichangas on greased cookie sheet. Use basting brush and baste olive oil on tops and sides of chimichangas.
Bake 350 for 15-20 minutes or desired crunch/golden on top to your liking.
Serve topped with more cheese dip, lettuce, hot sauce, etc.
Cheese Dip: Combine the cheese ingredients and melt on stove on low. Make sure to stir often. If you can't find Extra Melt American Cheese just use regular White American Cheese.