Title: Chimichangas (Deep Fried Burritos)
Categories: Mexican
Yield: 6 Servings

1	lb	Ground meat, browned and drained
1	md	Onion, chopped
1/2	c	Red chile sauce or enchilada sauce
12		Flour tortillas
		Oil for frying
2	c	Cheddar cheese
2	c	Shredded lettuce
2	c	Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

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