I don’t have any fancy name for these. They are what they are, and don’t need an amazing handle. The taste speaks for itself. And as a real winner, they are fairly easy to make!
You will need:
hamburger meat
salt and pepper
onion powder or minced onion
garlic powder
cumin
taco seasoning
shredded cheddar cheese
flour tortillas
butter
flour
milk
plenty of cream
velveeta cheese
canned green chilies (Home roasted would be even better!)
oregano
cumin
Preheat oven to 350º F. Fry hamburger meat with salt, pepper, onion, garlic, and cumin to flavor. Drain grease off if needed and add taco seasoning to taste. Take a flour tortilla, sprinkle a handful of cheese across it, and place a scoop of taco meat in the center. Wrap up like you would a burrito, making fairly flat and rectangular-shaped. Brush melted butter generously over both sides of chimi and place seam-side-down on a cookie sheet. Repeat process as many times as desired. Bake until tops of chimichangas are lightly browned and feel crispy, around 15-20 minutes. Meanwhile make a rou out of equal amounts of butter and flour. (How much cheese sauce you want to end up with determines how much you use.) Stir over medium heat until browned and bubbling. Pour in milk and cream as desired until a gravy-like consistency. Add small chunks of velveeta cheese and stir until melted. Taste and add cheese as desired. Spoon in green chilies to taste and flavor with a bit of oregano and cumin.
To serve, dip delightfully-crispy chimichangas in cheese sauce and savor each bite. I like to add a side of Mexican rice or beans to this meal, as well as a simple lettuce salad with Ranch dressing.