Chimichangas

• 1 roast (small)
• 2 cans green chilies
• 1 onion
• 1 bottle salsa (24 oz.)
• salt
• pepper
• 1 pkg. flour tortillas
• cheese, grated (4 c.)
• cumin (optional)
• chili powder (optional)
• hot oil
• sour cream
• guacamole
• lettuce
• tomatoes
• olives

1. Cook roast in crock-pot or oven until tender.
2. Shred roast and place back in crock-pot, adding green chilies, onion, salsa, salt and pepper.
3. Continue to cook so all the flavors combine.
4. Warm tortillas one at a time in microwave 20 seconds.
5. Using slotted spoon, drain roast mixture (1 spoonful at a time).
6. Place in center of warmed tortillas.
7. Add cheese, then fold in both ends and roll. Secure with a toothpick.
8. Place in hot oil, enough to just turn and brown on both sides.

green chilies, onion, salsa, salt, pepper, flour tortillas, cheese, cumin, chili powder, hot oil, sour cream, guacamole, tomatoes, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255155 (may not work)