Baked Chimichangas

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 (2 -3 lb) lamb roast
• 1 beef bouillon cube
• cilantro
• 2 -3 garlic cloves
• 1 small yellow onion, cut in wedges
• chopped cilantro leaf
• 3 -4 chopped green onions
• 3 -4 tablespoons diced canned green chilies
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon chili powder
• enchilada sauce
• flour tortilla (large, burrito style)
• butter (real butter works best. if you use margarine the chimichangas will not get crispy)

Recipe

• 1 salt and pepper and brown roast on all sides and place it, plus the next 4 ingredients in a large crockpot. pour in water until about half covered. cook on low several hours or all day until the meat is very tender.
• 2 take lamb only out and shred. put in large bowl and mix with the next 5 ingredients. add enchilada sauce until moist, but not too saucy.
• 3 place a heaping spoonful on each tortilla and roll up. place seam side down on a baking sheet. melt butter and brush each tortilla being sure to cover all surface. place in refrigerator or in a cool place until butter cools and is dry. bake in a 350 degree oven for 30-40 minute or until golden brown and crisp.
• 4 serve on a bed of shredded lettuce with additional toppings of shredded cheese, sliced olives, diced tomatoes, sour cream and guacamole.
• 5 *this can make quite a few chimichangas. i have frozen them with great results though!