BAKED CHIMICHANGAS

BAKED CHIMICHANGAS

From Lucy Reid (from Sharon Sink, BSF leader 2015-16)

Grated Cheese (how much is personal preference)
1 box Rice-a-Roni Spanish Rice, prepared according to directions on box
4-5 pkgs. of flour tortillas (8 inch)

Meat Mixture:
5 lbs. ground chuck (browned with onions, drained)
2 small onions
1 (4 0z.) can green chiles
2 (7 oz.) cans of green chiles salsa
1 t. salt
1 t. cumin
1/4 t. garlic powder
a pinch of sugar or splenda (optional)

Brown ground chuck and onions together; drain grease. Add rest of meat mixture ingredients.

In the middle of tortilla, place about 1/4 cup of meat mixture, 1 T. of rice and 1 T. cheese.

Fold all 4 corners together, turn over, and place in baking dish. Repeat until dish is filled (I use two 9x13 dishes).

Brush tops with melted butter.

Bake at 350 degrees for 30-35 minutes or until heated through and slightly browned on top.

These can be served with salsa, sour cream, black olives, chopped tomatoes, guacamole dip, hot sauce, lettuce, sweet pickle relish, more onions and cheese, etc.

Serve with sides of refried beans, chips and cheese, and salsa.  Enjoy!