In a large pot, add the onion and the next 9 ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 45 minutes or until the chicken is cooked through and can be shredded easily.
To make the chimichangas, place a flour tortilla on a clean flat surface. Place some chicken across the bottom third of the tortilla and top with cabbage, cheese and Costa Azul. Roll it up tightly like a burrito. Repeat for the remaining tortillas.
Heat the canola oil, in a high sided pan, to 350ºF. Fry the chimichangas until golden brown on all sides and heated through. Makes about 6 chimichangas.
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