1/4 c. bacon grease
2 c. chopped or shredded cooked chicken
1 med. onion, diced
2 cloves garlic, minced
2 med. tomatoes, chopped
2 cans (4 oz.) chopped green chilies
1 lg. peeled, boiled potato, diced
1 tsp. salt
1 1/2 tsp. oregano
1 to 2 tsp. chili powder
2 tbsp. minced, fresh cilantro
12 lg. flour tortillas, warmed
Vegetable oil
Shredded cheddar
Sour cream
Guacamole
Salsa
Shredded lettuce, chopped tomatoes, sliced black olives

In skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion softens. Add salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes.

Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side. Drain briefly on paper towels.

Place on plate and top with shredded cheese, sour cream, guacamole and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives. 12 servings.

Can substitute cooked beef or pork for chicken.