Baked Chimichangas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 -3 lbs shredded beef or 2 -3 lbs shredded lamb or 2 -3 lbs shredded chicken, cooked
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 -4 chipotle chiles, chopped
• 1 teaspoon ground oregano
• 1/4 teaspoon salt
• 1/2-1 teaspoon crushed red pepper flakes
• 2 cups shredded monterey jack cheese
• adobo sauce (from chipotles)
• 8 -10 large tortillas ( flour or whole wheat)
• shredded lettuce
• chopped tomato
• salsa or picante sauce
• sour cream
• guacamole
• sliced jalapeno
• sliced olive
• gravy (made from the meat-i make it quite spicy)

Recipe

• 1 after stewing the meat on a crockpot or pan drain off liquid and reserve.
• 2 shred and chop meat-set aside.
• 3 in a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
• 4 add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
• 5 add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
• 6 warm tortillas in the oven so they are bendable.
• 7 lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
• 8 place on a lightly greased cookie sheet-repeat.
• 9 lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
• 10 with the juices from the cooked meat i make a spicy gravy to offer with this.
• 11 when done remove from oven.
• 12 serve with condiments, spanish rice and refried beans.
• 13 believe me when i say you will roll away from the table!
• 14 to plate: lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.