Chimichangas - cooking recipe

Ingredients

1 roast (small)
2 cans green chilies
1 onion
1 bottle salsa (24 oz.)
salt
pepper
1 pkg. flour tortillas
cheese, grated (4 c.)
cumin (optional)
chili powder (optional)
hot oil
sour cream
guacamole
lettuce
tomatoes
olives

Preparation

Cook roast in crock-pot or oven until tender.
Shred roast and place back in crock-pot, adding green chilies, onion, salsa, salt and pepper.
Continue to cook so all the flavors combine.
Warm tortillas one at a time in microwave 20 seconds.
Using slotted spoon, drain roast mixture (1 spoonful at a time).
Place in center of warmed tortillas.
Add cheese, then fold in both ends and roll. Secure with a toothpick.
Place in hot oil, enough to just turn and brown on both sides.