4 boneless skinless chicken breasts, boiled and shredded
1 medium onion,diced very fine
2 tblps. oil
1 pkg. taco seasoning (I often make my own with cayenne,chili powder,garlic,salt,pepper, and cumin)
1 can diced tomatoes and green chiles, drained
Maddymoo's Cheese sauce:
1 small box velveeta
1 small can diced green chiles
1 small can rotel tomaotes
1/2 cup whipping cream
Saute onion in oil. Add chicken and seasonings. Pour in tomatoes and chiles and simmer 20 minutes. Add a few tblsps. velveeta, and stir.
Place 3-4 tblsps. of filling in a flour tortilla and fold wrapping both ends under. Place on a cookie sheet and spray with pam. Refrigerate until ready to fry.
Fry in oil until golden. Top with cheese sauce.
For the cheese sauce: Simmer and pour over chimichangas.