Baked Chimichangas

Hello, boys and girls, and welcome to the latest installment of "What's Easy to Make on a Monday When I Don't Want to do Anything?!" So today, since we're all losing that good weekend feeling, we've decided to do something that requires very little attention and effort; Baked Chimichangas! Let's dive right in then, shall we?!

Baked Chimichangas
Things You'll Need:

2 lbs of your favorite meat (we used pork, but you could use chicken or beef)
1 packet of taco seasoning (or something similar)
24 ounces of green enchilada sauce
1 7oz can diced green chiles
1/2 cup diced tomatoes
2 green onions, chopped
4 tbsp melted butter
6 large flour tortillas
shredded cheddar cheese
sour cream
salsa
guacamole

• In a crock pot, combine your meat of choice, taco seasoning, and enchilada sauce. Set to high if meat is frozen, and low if it is thawed, and let it cook for 3 hours.
• Add in the green chiles, diced tomatoes and green onions, and let cook for another 20 minutes or so.
• At this point, your meat should begin shredding apart very easily. Set your crock pot to warm, and begin to shred the meat, leaving it in it's juices and the enchilada sauce.
• Preheat your oven to 450, and melt your butter.
• Brush each side of your tortillas with melted butter, then place about a 1/2 cup of your filling in the center of the tortilla, and fold it up. Be sure not to fill them too full, or they'll tear.
• Place your rolled chimichangas seam-side down on a nonstick or oiled baking pan. Bake for 20-25 minutes, until golden brown and crispy
• Sprinkle cheese on top of your chimi's if you so desire, and place back in the oven for 2 more minutes to melt. Garnish with your choice of sour cream, salsa guacamole.

When we did this we didn't use butter. I have this wonderful thing called a Misto, it turns your oil(s) into a spray! If you don't have one, get one! So I sprayed the cookie sheet and the tops with olive oil. These are delicious and healthy (I love hearing that word)!!!