Chimichangas

1. 1

   Cook roast in crock-pot or oven until tender.

2. 2

   Shred roast and place back in crock-pot, adding green chilies, onion, salsa, salt and pepper.

3. 3

   Continue to cook so all the flavors combine.

4. 4

   Warm tortillas one at a time in microwave 20 seconds.

5. 5

   Using slotted spoon, drain roast mixture (1 spoonful at a time).

6. 6

   Place in center of warmed tortillas.

7. 7

   Add cheese, then fold in both ends and roll. Secure with a toothpick.

8. 8

   Place in hot oil, enough to just turn and brown on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.