Baked Chimichangas

• 1 x Almond Red Sauce, prepared (click to view recipe)
• 1 x Jalapeno Cream Sauce, prepared (click to view recipe)
• 1 pound ground beef
• 1/4 cup onions chopped
• 1 clove garlic minced
• 1/4 cup almonds slivered
• 1/4 cup raisins, seedless
• 1 tablespoon red wine vinegar
• 1 teaspoon red chili peppers ground
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 18 teaspoon cloves, ground
• 4 ounces green chili peppers chopped, 1 can
• 1 cup tomatoes chopped
• 8 each flour tortillas **
• 1 large eggs beaten
• 2 tablespoons butter or margarine, softened

1. ** Tortillas should be 10-inches in diameter and be warmed.
2. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
3. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain.
4. Stir in remaining ingredients except tortillas, egg and margarine.
5. Heat to boiling; reduce heat.
6. Simmer uncovered for 20 minutes; stir occasionally.
7. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla.
8. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping.
9. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
10. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 15 1/2 X 1-inch.
11. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
12. Serve with Almond Red Sauce and Jalepeno Cream Sauce.
13. FRIED CHIMICHANGAS: Omit 2 tablespoon Butter Or Margarine.
14. Heat vegetable oil (about 1 inch) to 365 degrees F.
15. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes.
16. Keep warm in 300F (150C) Oven.

red sauce, cream sauce, ground beef, onions, garlic, almonds slivered, raisins, red wine vinegar, red chili peppers, salt, cinnamon, green chili peppers, tomatoes, flour tortillas, eggs, butter

Taken from recipeland.com/recipe/v/baked-chimichangas-5047 (may not work)