There are three big reasons this recipe is so popular: Chimichangas, mole sauce, and easy.

Ingredients:

8 El Monterey Chimichangas
3 Tbl Vegetable oil
1 Tbl Crushed garlic cloves
1 1/2 Cups Diced onion
3 tsp Chinese 5 Spice
2 Tbl Chili powder
2 tsp Sugar substitute
2 Tbl Cocoa powder unsweetened
3/4 tsp Salt
2 Tbl Peanut butter smooth
8 oz. can Diced tomatoes
2 1/2 cups Chicken broth

Directions:

1. Heat up El Monterey Chimichangas in the conventional oven as directed on the package and keep warm.
2. In a heavy bottom saucepan heat up vegetable oil on medium high heat. Add onions and garlic and sauté until onions are translucent.
3. Add all the dried spices, bring temperature down to medium low and continue to cook for 1 or 2 minutes.
4. Stir in peanut butter and dissolve in mix. Add tomatoes and broth then bring back to a simmer on medium heat and hold.
5. In a service platter, ladle sauce underneath or smother over El Monterey Chimichangas and garnish with shelled, chopped peanuts.