It's time for more Mexican food, don't you think? I'm pretty sure a week doesn't go by that we don't indulge in our favorite cuisine around here. So with the roast I had and a few other things...I created these yummy chimichangas. I didn't have time to make any homemade sauce to go over them so I used one of our favorites...El Pato Mexican Tomato Sauce. A little extra cheese..some sour cream...very good, I gotta say!
2 pound chuck roast
1 7 ounce can diced green chilies
1 medium onion - chopped
2 cloves garlic - minced
2 tablespoons taco mix
9 - 10 large flour tortillas
Spray your crock pot with cooking spray.
Place roast into crock pot.
Add green chilies, chopped onion, garlic and then sprinkle taco mix over the whole thing.
Turn the crock pot on high, cover and let it go for about 6 hours.
After time is up, shred the meat and turn to low until ready to cook chimichangas.
Warm a tortilla in the microwave for about 15 seconds. Place about 1/3 cup of the shredded meat in the middle of the tortilla then top with some shredded cheese. Fold the sides in, the bring up the bottom and roll. Repeat with the rest of the meat and tortillas.
Heat about a cup of oil in a large skillet over medium heat. Fry chimichangas, seam side DOWN...until lightly browned. Turn chimis over to cook the other side.
Drain on paper towels. Keep warm until all chimis are cooked.
Serve with extra cheese, salsa and sour cream. And guacamole if you've got it!!!