Chimichangas

• 1 small onion, diced
• (7 oz) can salsa Verde or green Chile sauce
• 1 tomato, diced
• garlic, minced
  
• 1 tsp cumin
• 1 tsp salt
• 8-10 tortillas
• 1 1/2 cups grated cheese
• 3 cups cooked, shredded chicken
• 1 Tbsp oil

In frying pan, heat oil. Add onion, tomato, garlic and cumin (I've never tried it with cumin and it still turns out great). Sauté 7-10 minutes. Drain liquid and add chicken, salsa verde and salt. Cook until warm. Warm up tortillas and place heaping tablespoon chicken mixture in the middle of each tortilla. Sprinkle with grated cheese. Fold tortillas to cover mixture, folding in sides and flap. Fry in a little bit of oil until golden brown. Garnish with sour cream, guacamole, lettuce and tomato. You can also use beef instead of chicken.