Baked Chimichangas

• 2 pounds lean boneless pork
• 2 cups water
• 2 tablespoons chili powder
• 2 tablespoons white vinegar
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 (4-ounce) can chopped green chiles
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1/2 cup sliced green onions
• 12 (10-inch) flour tortillas
• Vegetable cooking spray
• 12 cups shredded iceberg lettuce
• 3/4 cup nonfat sour cream alternative
• 1/4 teaspoon hot sauce
• 3/4 cup commercial no-salt-added salsa

1. Trim fat from pork; cut pork into 2-inch pieces. Combine pork, water, and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover; cook over medium-low heat 1 hour or until liquid evaporates. Remove from heat; shred meat with 2 forks. Stir in tomato sauce, chiles, cheese, and green onions.
2. Wrap tortillas in aluminum foil; heat at 350u0b0 for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture. Place filled tortillas on an ungreased baking sheet. Bake at 425u0b0 for 20 minutes or until crisp. Remove wooden picks. Place 1 cup lettuce on each of 12 plates; top with chimichangas. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.

pork, water, chili powder, white vinegar, oregano, ground cumin, garlic, salt, green chiles, cheese, green onions, flour tortillas, vegetable cooking spray, nonfat sour cream alternative, hot sauce, salt

Taken from www.myrecipes.com/recipe/baked-chimichangas (may not work)