2 1/2 cups shredded microwaveable beef pot roast **
1 1/2 cups picante sauce
1 teaspoon cumin
1/2 teaspoon oregano
1 bunch green onions, sliced
8 flour tortillas
2 tablespoons butter, melted
1 1/2 cup gratedcheese
sliced olives (opt)
sprig of cilantro (opt)
Shred pot roast and measure 2 1/2 cups. Place in a large frying pan, add 2/3 cup picante sauce, cumin, oregano, and green onions. Simmer for 5 minutes, or until heated through.
Spoon 1/8 meat mixture on each tortilla. Roll into a chimichanga-style roll. Brush the outside of each roll with melted butter. Place rolls, seam side down, on a lightly greased cookie sheet (allow a little space between rolls to allow a more even browning). Bake uncovered at 450 degrees for 15 minutes or until golden brown. Sprinkle with shredded cheese and return to oven until cheese is melted.
To serve, place chimichanga on a bed of shredded lettuce, garnish with a dollop of sour cream, sliced olives, sprig of cilantro, and the remaining picante sauce.
** NOTE: This recipe may be made using cooked roast beef, but for convenience try the microwaveable beef products. Look for them in the fresh meat section of your grocery store. They are a fully cooked beef product which will keep in your refrigerator for up to 3-4 weeks (be sure to check the date on the package and use or freeze by that time).