Chimichangas
Estimated WW pts: 8 per Chimichanga (if baked)
Frying Chimichanga will change points value.
- 12
Ingredients
- Chimichanga:
- 2 1/2 c. Shredded Beef Filling (recipe included)
- 12 flour tortillas (7 inches in diameter)
- Vegetable oil or solid shortening, for frying
- Shredded lettuce
- 1 1/2 c. shredded Cheddar cheese
- Dairy sour cream or guacamole (optional)
- Shredded Beef Filling:
- 1 med. onion, chopped
- 1 1/2 tbsp. vegetable oil
- 2 c. finely chopped or shredded cooked lean beef (leftovers from a pot roast are good)
- 1 can (4 oz.) chopped green chilies
- 1 tsp. ground cumin (optional)
- 1 c. canned or homemade enchilada sauce
Preparation
Step 1
SHREDDED BEEF FILLING:
Saute onion in hot oil in a skillet. Blend in beef, chilies, cumin and enchilada sauce.
Simmer 10 minutes, stirring occasionally. Use to fill Chimichangas. 2 1/2 cups.
Note: This beef filling also can be used for tacos, enchiladas or tamales.
CHIMICHANGAS:
Spoon 3 tablespoons meat filling down the center of 1 tortilla. Fold sides of tortilla over filling and roll it up. Secure with a toothpick, if necessary.
Assemble only 2 or 3 at a time, because the tortilla will absorb liquid from the sauce.
Deep fry in hot oil (about 350 degrees F.) in a deep fryer 1 to 2 minutes, or until golden brown. Lift from fat with a slotted spoon. Drain well. Keep in a warm oven and finish cooking the rest.
Serve on a bed of shredded lettuce; top with cheese and, if desired, sour cream or guacamole.
NOTE: You can also bake at 350 until crunchy.