This was pretty good though it could have used a bit of spice. I seasoned boneless chicken thighs with salt and pepper and browned them in oil, then added chicken stock and a sliced yellow onion and a good sprinkle of ground cumin, covered the pan and simmered it until the chicken was falling apart and the broth was reduced. While the chicken was cooking I roasted a couple of poblanos in the toaster oven, peeled the skins when they were ready and sliced the peppers into ribbons and added them to the chicken. The tomatillo salsa I posted about here went on top.
The chimichangas are simple but delicious. Roll refried beans and shredded cheese into a flour tortilla, being sure to tuck the ends in, and deep fry them in 350 degree oil. Bean and cheese is a common filling but there isn’t any reason not to use whatever you would like.