1 lb Ground beef

      1 md Sized chopped onion

    1/2 c  Enchilada sauce (canned is

           -fine)
  first, make the meat filling Brown the meat and drain. Add the onion, cook
  until soft.  Add the
  sauce and let simmer for 10 minutes Now you're ready to really start. 12
  flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from
  above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,
  and chopped green onions or radishes Sour cream
  Spoon 3 tablespoons of the filling down the center of tortilla.
  Fold tortilla around filling, and fasten with wooden toothpicks.  Assemble
  only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.
  Fry in 1 inch of hot oul over medium heat (350degrees), turning,
  until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon,
  draining, then place on a thick layer of paper towels; keep in a warm place
  until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded
  cheese, lettuce,
  and radishes or green onions, and add sour cream to taste. Do not forget to
  remove the toothpicks before serving.  I've done
  it once, and it is extremely painful. These aren't quite like the ones you
  get in restaurants, because
  they use huge platter-sized tortillas.  They are still a grease maniac's
  dream--very greasy, very tasty.  You can use animal fat or lard to fry up
  the chimichangas, I believe, but I would suggest using vegetable oil. It
  works just fine, and the other way will probably cause a cholesterol
  overload.  Otherwise, it's fantastic.