• In a large saucepan add green chilies, beef bouillon, 3 cups water, onion powder and garlic powder. Mix well.
• Place saucepan over medium high heat and bring to a boil. Lower the heat to a simmer. Continue to simmer, stirring occasionally, for 20 minutes or until reduced by about half.
• Once reduced, in a small bowl or cup, mix cornstarch and 1/3 cup water. Add to sauce.
• Continue to cook until thickened. Remove from heat and set aside.
• Place another large saucepan over medium heat.
• Add ground beef or chuck. Brown the ground beef fully, breaking up chunks with a wooden spoon to cook completely.
• When cooked, drain off grease.
• Add fiesta restaurant seasoning mix and 1/2 cup water to beef. Bring to a simmer and simmer for 5 minutes.
• Lay tortillas out flat on a work surface.
• Divide meat evenly on the tortillas, about 1/3 of the way down the tortilla.
• Divide cheese evenly on the tortillas, atop the meat.
• Roll the tortillas once, starting at the end with the meat/cheese. After rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.

Fry

• Pour a tablespoon of vegetable oil in a large skillet.
• Place over medium heat.
• When oil is hot and shimmering, lay 1 or 2 chimichangas, seam-side down in the skillet. Fry until golden brown, turning to cook completely.
• Repeat with remaining chimichangas.

Bake

• Preheat oven to 400°F.
• Brush chimichangas with vegetable oil or butter.
• Place, seam-side down, in a casserole dish.
• Place in preheated oven on middle shelf and bake 25 minutes.
• Finish under the broiler for about 2 - 3 minutes, until golden brown. Watch carefully when under the broiler - Do not burn.

Serve

• Place chimichangas on plates.
• Pour sauce over top.
• Garnish with a dollop of sour cream and sprinkle with sliced green onions.
• Serve hot.