- 10 Flour tortillas
- 2 1/2 to 3 Cups shredded roast beef (thin sliced deli or left over cooked roast beef
- 1 Cup Picante Sauce (spice level of your choice; I use Medium)
- 1/2 thinly sliced onion
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- Monterey Jack shredded cheese (to taste)
- Small amount of butter for browning
- Fresh tomato for garnish
Adapted from julieseatsandtreats.com
Shred cooked beef
Simmer beef, onion, cumin, oregano, and picante over medium heat until slightly juicy.
Fill tortillas with sauce and top with cheese.
Roll filled tortillas by folding both ends and then sides.
Place filled chimichangas in baking dish and brush with butter.
Bake at 425 degrees for about 15 minutes until tops are slightly crisp and or browned.
Remove from oven and allow to cool slightly and top with tomatoes before serving