4 to 6 (depending on size) low carb tortillas
1 lb. cooked seasoned ground beef
1/3 cup salsa
2 tsp. olive or avocado oil
1 cup shredded Mexican blend cheese
1/2 cup red enchilada sauce
Pre-heat oven to 375 degrees.
Brown hamburger with 1/4 cup enchilada sauce. Salt and pepper to taste.
Evenly spoon shredded cheese (save 1/4 cup), salsa, and seasoned meat to each tortilla, down the center.
Fold the sides in, and wrap into a burrito.
On medium heat, heat oil in a skillet.
Add the burritos, pan fry for thirty to sixty seconds on each side, until slightly crispy and browned.
Drain on a paper towel covered plate.
Transfer to an oven safe glass pan.
Cover each with remaining shredded cheese and enchilada sauce.
Bake in the oven 5 minutes.
Two to three Chimichangas per serving. Serve warm.
Red Enchilada Sauce
2 Medium size tomatoes
1 tbsp. Chile powder
1 tsp. oregano
1/4 tsp. garlic powder
Salt to taste
Preheat saucepan on medium heat.
Dice tomatoes and cook until stewed.
Stir in Chile powder, oregano, garlic powder and salt.
Cook for additional 10 minutes stirring occasionally.