Recipe

Baked Chimichangas Recipe

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Ingredients

flour tortillas (large, burrito style) .
3-4 tbsps sliced canned green chilies .
1/2 tsp cumin .
2-3 garlic cloves .
1 (2-3 lb) pork roast .
butter (real butter works best. If you use margarine the chimichangas will not get crispy) .
1 beef bouillon cube .
enchilada sauce .
1 small yellow onion, cut in wedges .
1/4-1/2 tsp chili powder .
sliced cilantro leaves .
cilantro .
3-4 sliced green onions

Directions

Step #1 Salt & pepper & Brown roast on all sides & place it, plus the next 4 ingredients In a large-ish crockpot.
Step #2 Pour in water until about half covered.
Step #3 Cook on low several hrs or all day until the meat is very tender.
Step #4 Take pork only out & shred.
Step #5 Put in large bowl & mix with the next 5 ingredients.
Step #6 Add enchilada sauce until moist, but not too saucy.
Step #7 Place a heaping spoonful on each tortilla & roll up.
Step #8 Place seam side down on a baking sheet.
Step #9 Melt butter & brush each tortilla being sure to cover all surface.
Step #10 Place in refrigerator or in a cool place until butter cools & is dry.
Step #11 Bake in a 350 degree oven for 30-40 min or until golden brown & crisp.
Step #12 Serve on a bed of shredded lettuce with extra toppings of shredded cheese, sliced olives, sliced tomatoes, sour cream & guacamole.
Step #13 *This can make quite a few chimichangas.
Enjoy the Baked Chimichangas recipe