Baked Chimichangas

"This is a yummy recipe that my sister and I came up with one day. It is a little time consuming, but the end product is SO-O good! Make some rice and beans, fresh chips and salsa and you might feel like you've created your own little mexican cafe!!"
 
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Ready In:
10hrs 30mins
Ingredients:
13
Serves:
6-10
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ingredients

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directions

  • 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.
  • Take pork only out and shred. Put in large bowl and mix with the next 5 ingredients. Add enchilada sauce until moist, but not too saucy.
  • 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.
  • Serve on a bed of shredded lettuce with additional toppings of shredded cheese, sliced olives, diced tomatoes, sour cream and guacamole.
  • *This can make quite a few chimichangas. I have frozen them with great results though!

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