Beef Chimichangas

To use up left-over roast. . .
in our house we like to make these
Beef Chimichangas.
They are a nice change from just reheating the same meal you had the night before.
The amount of meat will depend on how much you have left over from the day before.
These are also very easy to make, from start to finish about 30 minutes.
They are VERY GOOD!



Beef Chimichangas

-Left over roast from Sunday's dinner (or slowcooked roast)
-4 oz. can diced green chilies
-1 can green enchilada sauce
-colby-jack or Mexican cheese, shredded
-Tortillas, burrito size
-Canola or vegetable oil (healthy alternative use Pam spray)


-In a small saucepan heat enchilada sauce and green chilies in a saucepan. Shred the leftover roast and add to the saucepan. Mix together the meat and sauce until really shredded and combined. (you do not want it to be to soupy, so if you need to drain off some of the liquid, do)

2. Heat the tortillas in the microwave for 30 seconds. Place some of the shredded cheese and about 1/2 -3/4 cup of the meat mixture in the middle of the tortilla. Fold ends in and roll up (to look like a Burrito). You should be able to make 3-5 depending on how much meat you use.

3. Put about 1/2 inch of oil in a saucepan and heat on med-high. To test oil put a piece of a tortilla in the oil until it starts to sizzle. Now you are ready to add the rolled up tortillas into the oil. Cook until lightly browned on each side. Remove from heat and set on a paper towel on a plate.

4. Serve topped with sour cream, salsa, guacamole, lettuce, and tomatoes.

Enjoy!!