Chicken Chimichanga

1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
salsa
Vegetable oil for frying

Salsa, sour cream and grated cheese, if desired


Saute onion and garlic in oil.

Add chicken and cook over low heat until heated thoroughly.

Remove from heat and add cheese.

Spread each shell with 2 tsp salsa.

Spoon 1/4 c chicken mixture onto half of each tortilla.

Fold the ends of the shell in , and roll to form a pocket like casing.

Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)

Fry each chimichanga approximately 3 minutes on each side.

Serve with salsa, sour cream and grated cheese, if desired.