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Name: Chimicangas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Ground beef; 1/2 c Enchilada sauce (canned is; 1 md Sized chopped onion

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INGREDIENTS

1 lb Ground beef
1/2 c Enchilada sauce (canned is
1 md Sized chopped onion

Servings

INSTRUCTIONS

first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now youre ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. Ive done it once, and it is extremely painful. These arent quite like the ones you get in restaurants, because they use huge platter-sized tortillas. They are still a grease maniacs dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, its fantastic.

NOTES

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Chimicangas

1 lb Ground beef
1/2 c Enchilada sauce (canned is
1 md Sized chopped onion

first, make the meat filling Brown the meat and drain. Add the onion, cook  until soft.  Add the    sauce and let simmer for 10 minutes Now youre ready to really start. 12  flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from  above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,  and chopped green onions or radishes Sour cream    Spoon 3 tablespoons of the filling down the center of tortilla.    Fold tortilla around filling, and fasten with wooden toothpicks. Assemble  only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.  Fry in 1 inch of hot oul over medium heat (350degrees), turning,    until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon,  draining, then place on a thick layer of paper towels; keep in a warm place  until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded  cheese, lettuce,    and radishes or green onions, and add sour cream to taste. Do not forget to  remove the toothpicks before serving. Ive done    it once, and it is extremely painful. These arent quite like the ones you  get in restaurants, because    they use huge platter-sized tortillas.  They are still a grease maniacs  dream--very greasy, very tasty.  You can use animal fat or lard to fry up  the chimichangas, I believe, but I would suggest using vegetable oil. It  works just fine, and the other way will probably cause a cholesterol  overload.  Otherwise, its fantastic.

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Nutrition

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Serving Size: 1 Serving (151g)
Recipe Makes: 6 Servings

Calories: 443
Calories from Fat: 340 (77%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 14.3g	72 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 0.8g
Cholesterol 113.4mg		35 %
Sodium 101.3mg		3 %
Potassium 368.9mg		10 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 443

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