Chimi Chimi Chimichanga

My husband loves Mexican/Hispanic Food.

One of his favorites is the Chimichanga

1 package of Morning Star Crumbles
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Vegetable Oil
Sour Cream

In medium saucepan combine meat, water, garlic, chili powder, oregano, salt, cumin and pepper. Bring to boiling. Uncover and boil rapidly about 10-15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat.

Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot oil about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with Cilantro, Guacamole and Sour Cream. Makes 12.

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