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 Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 17:20:44 -0400 From: Helene Rotondo
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|Serving Size: 1 Serving (793g)|
|Recipe Makes: 6|
|Calories from Fat: 709 (31%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 92.6mg||28 %|
|Sodium 4113.1mg||142 %|
|Potassium 1402.7mg||37 %|
|Total Carbohydrate 313.3g||92 %|
|Dietary Fiber 19.9g||79 %|
|Sugars, other 293.4g|
|Protein 72.9g||104 %|
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Calories per serving: 2276
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