1 lb Ground meat, browned and

           -drained
      1 md Onion, chopped

    1/2 c  Red chile sauce or enchilada

           -sauce
     12    Flour tortillas

           Oil for frying
      2 c  Cheddar cheese

      2 c  Shredded lettuce

      2 c  Chopped green onions

  In a large skillet, brown meat and drain.  Add onion and chile or enchilada
  sauce.  Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
  tortilla, tucking in ends, and fasten with wooden toothpicks.  Only
  assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.  In a
  large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
  turning until golden about 1 to 2 minutes.  Drain on paper towels and keep
  warm.l Garnish with cheese, lettuce, and onion.
  Yield:  12 Chimichangas or fried burritos
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92