Mix flour and water to create a “glue” like consistency.
In each of 18 flour tortillas, place 2 ounces of chili. Roll each tortilla into a burrito, folding in the sides. Before securing the tortilla shut, rub the outside edge with the flour and water “glue”. This will hold the burrito in place.Deep fry for 3-5 minutes until golden brown. Transfer to a wire rack.
Plate 3 chimichangas on each of 6 plates.
Garnish with 1 oz sour cream, 1 oz pico de gallo, and 1 oz jalapeno slices.