Boil 3 chicken breasts in water till tender. Dice the chicken and add 1 tsp salt, 2oz canned green chilies, 1 tsp cumin powder, 2 tsp pepper and 1 tsp chili pepper. Mix. Add ½ cup chopped green onion, and 1 cup shredded queso cheese. Mix. Add 1 tbsp red chili sauce. Mix. Microwave 3 large tortillas one at a time for 1 minute. Add a chicken portion to each. Fold the sides and roll. Hold each roll in a pair of tongs and deep fry separately such that the chimichanga doesn’t fly apart. Fry each till brown. Place chimichanga on a bed of lettuce. Add some chili sauce, shredded cheese, sour cream, cilantro, and avocado. Serve.
