Step 1

Heat 2 inches of oil in a skillet on the stove.

Step 2

Blend together the sour cream, cream cheese, vanilla and 1 Tbsp of sugar in a bowl.

Step 3

Fold in the strawberries.

Step 4

Divide the cream cheese mixture into six servings, and layer on the bottom ⅓ of each tortilla.

Step 5

Fold the edges of the tortillas towards the middle, and roll them closed.

Step 6

Fry the chimichangas in the oil until golden brown, and drain on a paper towel lined plate.

Step 7

Stir together the 1 Tbsp cinnamon and ⅓ cup sugar in a shallow bowl, and roll the chimichangas in them before serving.