Chimichangas

1 lb chicken shredded
1-16 oz jar salsa
1 can refried beans (I used the vegetarian type)
1-4.5 oz can diced green chilies
1 package taco seasoning
16 oz cheese (we used colby jack but have used pepper jack when we want a real kick)
16 burrito size torillas

Combine chicken, salsa, refried beans, green chilies, and taco seasoning. Heat in skillet until warmed through. Divide mixture between the tortillas. Top with the cheese and close up the tortillas. Freeze.

To serve: thaw. using a small amount of oil brown both sides. Serve with rice.

Can be topped with sour cream, salsa or your favorite Mexican topping.