Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-sized stewing pot
Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender
Allow chicken to cool, remove meat from bones, and chop (Broth from chicken may be reserved for future use)
Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and sauté mixture at medium heat until onion is tender
Add the chopped chicken, tomato, jalapeño chile, and remaining seasonings and simmer at low heat for 10-15 minutes
Place approximately 1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom
Fold the sides in over the filling and roll the tortilla jelly-roll style. Secure
each roll with a toothpick
Heat 2-inches of shortening in a heavy pan at medium-high heat
Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels
Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole, 1/3 cup of cheddar cheese, lettuce, and tomato wedges.
TIPS:
Varied amounts may be used. Chopped green chile may be substituted. Thin, commercial flour tortillas are easier to roll. Tortillas must be warmed in order to roll them without tearing.
