Mel's chicken chimichangas

1. Cook the chicken breast (three halves) in 5 cups water until tender.
2. Remove chicken & reserve liquid.
3. In a skillet, saute the garlic, onion, red pepper and onion in the olive oil 5 minutes.
4. Shredi the chicken and add to the pan. Salti & pepper to taste.
5. Allow to saute about ½ hour until the chicken is no longer pale and it looks dry. There should be approximately 3 cups of chicken.
6. Make the green sauce using the reserved broth.
7. * heat an electric skillet or cooker to 37(or do it on your stovetop) in the center of each tortilla, place ½ cup chicken, 1/3 cup refried beans, 1 oz. strip of monterrey jack cheese.
8. Foldi the tortilla over envelope style.
9. Using tongs to hold it in place, lower the chimi into the oil and leave it there a few minutes until it is a golden color.
10. Remove from the oil, add ¾-1 cup green sauce over the top, add a dollop of either creme freche or sour cream, sprinkle with some colby cheese, and add a slice of avocado.
11. Serve with rice or rice and refried beans.
12. *see mel"s green sauce ii.