Chimichangas

Directions

1. 1
   Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.
2. 2
   Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side. Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.
3. 3
   Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.
4. 4
   Pour oil to depth of 1 inch into a Dutch oven; heat to 375°. Fry chimichangas, in batches, 2 minutes on each side or until golden brown. Drain on wire racks over paper towels. Remove wooden picks.
5. 5
   Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese. Garnish, if desired.