Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Ground meat, browned and drained |
1 medium | Onion, chopped |
½ cup | Red chile sauce or enchilada sauce |
12 \N | Flour tortillas |
\N \N | Oil for frying |
2 cups | Cheddar cheese |
2 cups | Shredded lettuce |
2 cups | Chopped green onions |
In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion.
Yield: 12 Chimichangas or fried burritos From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92