Flour Tortillas
3-4 Cooked Chicken Breasts, Shredded
2 cans Cream of Chicken Soup
Vegetable Oil for cooking chimichangas
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Heat the vegetable oil in a heavy skillet.
Mix chicken with cream of chicken soup.
Scoop mixture into a tortilla.
Roll up and close ends.
Place chimichangas in the hot oil.
Turn quickly to cook both sides until golden brown.
Sprinkle cheese on top.
Garnish with your favorite topping.
