Chimichangas

5 pounds roast beef, pork, chicken (9 cups meat)
3 T. shortening
3 chopped onions
1- 4 oz chopped green chiles
2- 7 oz cans green chile salsa
1/4 t garlic powder
4 T. flour
4 t. salt
1 t ground cumin
juices from meat

To make the filling:
Drain meat, reserve juice, shred and remove bones and cool. In pot, melt shortening then add onions and chiles, saute for one minute. Then add salsa, garlic powder, flour, salt and cumin. Cook medium to low for one minute. Stir in juices and meat. Cook 5 minutes until thick. Cool. Freeze or make into chimichangas.

Chimichangas:
3 cups meat mixture make 6 chimichangas
12" flour tortillas (warmed up to roll easier)
Heat 1/2" oil to 400 degrees. Place 1/2 cup mixture on lower third of tortilla. Cook no more than two at a time for 2 minutes each side. Serve over shredded lettuce with guacamole, sour cream and salsa.

I adjusted recipe for some left over roast beef. Turned out delicious! Adjust for onions etc. to your own taste.