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2 to 3 tbsp. butter
4 large chicken breasts
2 med. onions diced
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
2 cans green chilies
sour cream (enough to moisten chicken)
8 flour tortillas
1 lb. of Monterey Jack cheese separated in half
dab of milk (for sauce)

Melt butter in pan and add onions, cook until they start to soften slightly. Season chicken with seasonings and add to pan. Cook and stir until onions are cooked and soft. Stir in 1 and 1/2 cans of chilies, set remaining chilies aside. Cook until chicken is done.

Remove chicken from pan and shred with fork or dice into very small pieces. Return chicken to pan and add sour cream just until chicken is moistened, mixture should be thick. Spoon mixture into tortillas and add cheese (use only half the cheese 8ozs.) roll and lay in large, greased baking dish with sides touching.

In a small pan, combine 1/2 cup sour cream, remaining 1/2 can green chilies, a dab of milk, and a dash of salt and pepper. Warm sauce slightly over low heat and pour over top of rolled chimichangas, cover with remaining cheese and bake in 350F oven until cheese is brown and bubbly.

Submitted by: scoobyshawn
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