Garden-Style Chicken Chimichangas

Garden-Style Chicken Chimichangas

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast meat, thinly sliced
1 small onion, quartered and sliced
1 cup water
1 package taco seasoning mix
1 cup whole kernel corn
1 (4-ounce) can diced green chiles
8 (8-inch) soft taco-size flour tortillas, warmed

Salsa & Guacamole for as a side

Heat vegetable oil in large skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, for 3 to 4 minutes or until chicken is no longer pink. Stir in burrito seasoning mix, water, corn and chiles. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is thickened. Place 1/3 cup chicken mixture on each tortilla. Fold into burritos; secure ends with toothpicks.

Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.

Place 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve warm with salsa or guacamole.

Makes 8 servings.