Yield
12 servings.

How to Make It

Step 1

Trim fat from pork; cut pork into 2-inch pieces. Combine pork, water, and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover; cook over medium-low heat 1 hour or until liquid evaporates. Remove from heat; shred meat with 2 forks. Stir in tomato sauce, chiles, cheese, and green onions.

Step 2

Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture. Place filled tortillas on an ungreased baking sheet. Bake at 425° for 20 minutes or until crisp. Remove wooden picks. Place 1 cup lettuce on each of 12 plates; top with chimichangas. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.

Light and Luscious

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Ratings & Reviews

NanetteJG's Review

NanetteJG
January 06, 2012
My family and I loved these. There was a little cooking liquid left after cooking the pork. I wish I had added it to the tomato sauce/pork mixture. I think I will try that next time. It tasted so great, I'm sure it would have just added to the dish. I think the cooking time is way off. After 8 minutes they were quite brown, so I turned the oven down to 350 and cooked them for a few more minutes, to make sure they were warm inside.