Chimichangas

Approximate Time: 30 min (after meat is cooked)
Servings: 4

Ingredients
2-3 c. beef or pork roast
1 onion
1 can green chilies
7 oz. green chili salsa

Directions
Cook roast in crock pot on low heat for about 6 hours. Drain meat, reserving juices. Cool meat, then shred. Place meat in a pan over medium-low heat. Add onions and green chilies. Add green chili salsa with a 1/4 cup or so of reserved juices. Cook a few minutes to heat through.

Warm flour tortillas and add a couple of tablespoons of meat mixture, along with cheese if desired. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot with shredded lettuce, green chili salsa, cheese, tomatoes, guacamole and sour cream.

*This is a recipe that my step-dad asks me to make, he loves these. I usually use the whole roast and save half of the meat mixture and make them twice a week apart, or you could reserve half of the meat for another dish. It is great to save any reserved juices so you can add it to the meat when you reheat it to make the meat juicy again.