Baked Chimichangas

• 1 (2 -3 lb) pork roast
• 1 beef bouillon cube
• cilantro
• 2 -3 garlic cloves
• 1 small yellow onion, cut in wedges
• chopped cilantro leaf
• 3 -4 chopped green onions
• 3 -4 tablespoons diced canned green chilies
• 12 teaspoon cumin
• 14-12 teaspoon chili powder
• enchilada sauce
• flour tortilla (large, burrito style)
• butter (real butter works best. If you use margarine the chimichangas will not get crispy)

1. Salt and pepper and Brown roast on all sides and place it, plus the next 4 ingredients in a large crockpot.
2. Pour in water until about half covered.
3. Cook on low several hours or all day until the meat is very tender.
4. Take pork only out and shred.
5. Put in large bowl and mix with the next 5 ingredients.
6. Add enchilada sauce until moist, but not too saucy.
7. Place a heaping spoonful on each tortilla and roll up.
8. Place seam side down on a baking sheet.
9. Melt butter and brush each tortilla being sure to cover all surface.
10. Place in refrigerator or in a cool place until butter cools and is dry.
11. Bake in a 350 degree oven for 30-40 minute or until golden brown and crisp.
12. Serve on a bed of shredded lettuce with additional toppings of shredded cheese, sliced olives, diced tomatoes, sour cream and guacamole.
13. *This can make quite a few chimichangas.
14. I have frozen them with great results though!

pork roast, cilantro, garlic, yellow onion, cilantro leaf, cumin, chili powder, enchilada sauce, flour tortilla, butter

Taken from www.food.com/recipe/baked-chimichangas-133214 (may not work)