Chicken Chimichanga

From Jolene Conner. I have tried baking these after brushing them with oil. They are fine, more healthy, but not as tasty as the fried.

1 lb cubed chicken (apox. 1 breast per person)

1/4 lb butter

1 pinch tarragon

2 pinch bsil

2-3 pinches cumin

2 cloves minced garlic

2TBL chili powder

1. Saute garlic in butter on low, add chicken and all spices and cook until well done. Grate Monterey Jack cheese and place in the middle of a large flour tortilla. Then add about 1/4 -1/3 cup cooked chicken. Fold like an envelope and place in about 1″ deep hot oil to brown. Turn and repeat on the top side of the bundle. Mushrooms could be added to the mix, if desired.
2. Serve ontop of shredded lettuce, top with sour cream and fresh salsa.