Finishing the chimichangas, you put the hot meat filling on the flour tortilla with a layer of sour cream and cheese (Monterey Jack is best but I used Co-Jack) and first fold the ends up and then fold up the sides. Secure with a toothpick and either put in a deep fryer or use a skillet with a few inches of oil, turn when golden brown.
Be careful you don't burn your finger like I just did. Oil spatters if you don't turn the food carefully, and sometimes even when you do.
If you store the meat mixture in the fridge, heat it before putting on the tortilla or it may not be hot enough after frying.
This is not a high end restaurant recipe, but it really is quite good for stored foods. I don't have a recipe for a topping sauce yet because they get eaten to fast to experiment with that, but there are sauces that you can put over it. I haven't felt a need for a sauce either.
I put the pictures on in reverse order so that the finished product would be seen first. I am sorry I couldn't show pictures of how to roll it up but that would require more hands than I have and there are youtube videos on how to wrap a chimichanga. I hope this helps to add to your use of stored foods.
I am going to go try to knit with my burned finger now.
You all take care and cook safely.
Thank you for stopping by.