(cont. from part 1)
      1 c  Shredded wisconsin

           Cheddar cheese
      1 c  Sour cream

      4    Black olives

    1/4 c  Chopped green onions

      1 tb Whipping cream

           Guacamole (see index)
      2 c  Shredded lettuce

      4    Black olives

  Crisp and well browned.  Drain on paper toweling. 6. Preheat the broiler.
  Place the chimichangas on an ovenproof platter or in a baking pan. Spoon
  Red
  Chile Sauce over liberally.  Sprinkle with grated cheese and green onion.
  Place under broiler until the cheese melts. 7. Combine the sour cream and
  whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with
  the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
  tomato, and olives.