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1
Combine chicken, salsa and tomatoes in a wide skillet over low heat until hot through, stirring occasionally.
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2
Season to taste.
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3
In another skillet, heat oil over medium low heat until hot but not smoking.
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4
Stack tortillas on a microwave safe plate and top with a damp paper towel.
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5
Heat 1 minute on high until tortillas are warm and pliable.
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6
Sprinkle a few tablespoons of grated cheese across the midline of a tortilla, leaving an inch of tortilla showing at either end.
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7
Put a heaping spoonful of hot chicken mixture over the cheese and top with more cheese.
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8
Fold the sides sides of the tortilla inward, perpendicular to the line of filling.
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9
Turn the tortilla ninety degrees and fold the bottom flap up and over the filling, tucking it under and pulling the filling under with both hands.
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10
Roll the tortilla closed, tucking the sides back in as necessary, and place seam side down on a plate.
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11
Repeat with remaining tortillas and filling.
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12
Place half the chimichangas, seam side down, in the hot oil, trying not to crowd them.
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13
Cook until the bottoms are crispy and brown, about two minutes.
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14
Roll each chimichanga onto a narrow side, stacking them against the side of the skillet to help each other stay upright, until that side is also crispy and brown.
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15
Repeat with remaining sides and remove to paper towels while cooking the other rolls.
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16
Serve hot with condiments as desired.
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17
We like sour cream.
