Green Chili Chimichangas Recipes

Steps:

• Preheat oven to 400º.
• In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
• Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
• Fold sides over to about 1" each side - just covering filling.
• Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
• Repeat for remaining tortillas.
• Brush tops with remaining olive oil.
• Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
• Garnish as desired and serve with refried beans, rice or salad.

Steps:

• Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
• Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
• While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
• Spray a 13" x 9" baking dish with non-stick spray. Set aside.
• When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
• Shred the meat using to large forks.
• Set your oven to 500 degrees.
• To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
• Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
• Then bake in oven on middle rack at 500 degree for 6-8 minutes.
• Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
• Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
• Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.

Steps:

• Mix gravy, chiles, and beef in a bowl.
• Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
• Fry until golden brown.
• Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.

Steps:

• In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.