Here is our version of chimichangas. We came up with it when we had a freezer full of scrap elk meat (leftovers from when Jim butchered his Elk) and had to get creative using it all. That's the nice thing about these, you can use less than ideal cuts of meat and it will still turn out good because it is slow cooked forever. I like to make a huge batch and freeze portions.
Ingredients:
Roast (any kind of meat will work)
Green Enchilada sauce
Canned Green Chiles (optional)
Seasonings (garlic, onion powder, salt, pepper)
Flour Tortillas
Cheese (we use cheddar)
For topping:
Sour cream
Red enchilada sauce
Instructions:
Cook meat in crock pot with seasonings and green chillies on low until meat is completely done and begins to shred apart. Take meat out, drain grease and cut out excess fat. Cut meat into chunks, if needed. Return to crock pot and add green enchilada sauce (enough to generously coat all the meat). Continue cooking until meat falls apart and become very tender.
When ready to fry, pour enough oil into pan to just coat the bottom. (you could deep fry these, but I'd rather not.) Make a line of meat down the middle of a tortilla and top with cheese. Roll up, sealing both ends. If you are having a hard time keeping it closed, you can "seal" the end with beaten egg. Place the side with the seal down in the frying pan. Cook until brown then turn until all sides are done.
I can usually manage about 3 or 4 at a time without burning anything. :)
We either top these with or dip them in red enchilada sauce and sour cream. The kids prefer dipping because they are hard to cut.
