Enchiladas/Chimichangas

Use your leftover meat to prevent trips to the real drive-through...

1 lb chicken, pork, beef or turkey cooked and shredded

2 cups beans, any variety, cooked (can use canned; rinse and drain)

1 can diced green chiles

1 T chili powder

1 tsp oregano

2 cups cream base: any combination of refried beans, sour cream, plain yogurt, cream of chicken soup

8-10 tortillas, any variety, soft taco size

shredded cheese, optional

enchilada sauce, optional

salsa, optional

Enchiladas:

Combine all ingredients but tortillas (cheese optional) in large mixing bowl. Reserve 1/2 cup cream base if desired. Divide filling between tortillas and roll to close. Place seam side down in greased 9x13" baking dish (or two 8" dishes). Optionally, top with enchilada sauce, reserved cream base or cheese. Bake 350 until heated through (about 30 minutes) or freeze for later use.

Chimichangas:

Use only half cream base or omit completely from filling. Fill and roll, then place seam-side down on greased baking sheet. Brush with melted butter. Bake 400 until crispy, about 15-20 minutes. Serve with sour cream, salsa, enchilada sauce, cream base, etc.