• In a large skillet, brown ground beef and onion.
• Add garlic and cook until fragrant, about 1 minute. Drain off excess fat.
• Remove skillet from heat and stir in refried beans, ½ can of tomato sauce, 1 cup of the shredded cheddar cheese, chili powder, garlic powder and cumin.
• Place about ½ cup of beef/bean/cheese mixture on a flour tortilla. Fold bottom up, then fold sides in and roll tortilla to enclose the filling. Secure with toothpicks to hold the rolls together.

For the Sauce:

• In a saucepan, combine remaining tomato sauce, diced green chilies, and diced jalapeños. Cook on low heat until heated through.
• In an electric skillet, heat about 1 inch of oil to 350°.
• When oil is hot fry each chimichanga until golden brown, about 2-3 minutes per side.
• Drain on paper towels and remove toothpicks.
• To serve, place chimichanga on an oven safe plate. Top with sauce and a sprinkle of cheddar cheese.
• Place plate under the broiler in the oven and cook until cheese is melted and bubbly.
• Serve chimichangas topped with a generous dollop of sour cream.