Directions:
- In small saucepan, bring broth, vinegar, chili powder and cumin to a boil. Reduce heat; simmer and stir for 2 minutes. Set aside.
- Place beef roast in slow cooker set on low. Pour broth mixture over roast; cook for 6 to 8 hours. Shred beef.
- Preheat oven to 5oo degrees.
- Brush both sides of each tortilla with melted butter. With slotted spoon, fill center third of each tortilla with shredded beef; fold sides up over filling and secure with toothpick, leaving ends open. Place chimichangas folded side up in 9 x 13 inch baking pan (to avoid crowding chimichangas, you may want to use two baking pans).
- Bake in preheated oven for 7-8 minutes or until golden brown.
- Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.07 Kcal (1771 kJ) | ||
| Calories from fat | 231.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.77g | 40% | |
|---|---|---|---|
| Cholesterol | 96.21mg | 32% | |
| Sodium | 532.87mg | 22% | |
| Potassium | 490.79mg | 10% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 26.25g | 52% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 223.33 Kcal (935 kJ) | ||
| Calories from fat | 122.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 40% | |
|---|---|---|---|
| Cholesterol | 50.79mg | 32% | |
| Sodium | 281.29mg | 22% | |
| Potassium | 259.08mg | 10% | |
| Total Carbs | 11.86g | 7% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 1.28g | 10% | |
| Protein | 13.86g | 52% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 24% | |
| Calcium | 47.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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