Chimichangas

6-10 inch flour tortillas
2 lbs. cooked and shredded meat
1 small onion, chopped
1 4oz. can chopped green chilies
2 t. mild red chili powder
10 oz. can enchilada sauce
10 oz. can green chili salsa
1 lb. grated cheese (Monterrey or cheddar)
1 avocado, diced
1 pint sour cream
1 can black olives, sliced
oil

Heat tortillas in microwave for a few secs. to soften. In bowl, mix the enchilada sauce, green chili salsa, and chili powder. Add & stir in meat, onions, and green chilies. When this is mixed well, add cheese and stir gently. Spread about 1/2 cup over the lower third of the tortilla. Fold bottom edge up over filling. Fold both sides towards the middle roll in a cylinder. Fry tortillas in 1/2 inch of hot oil, turning until all sides are brown. Drain on paper towel. Keep the cooked ones warm in the oven while the remaining ones are being cooked. Garnish with sour cream, avocados, and lettuce.