I tripled this recipe and put a bunch in the freezer. You can bake them right out of the freezer - just like store-bought ones. For a bulk recipe I bought 2 good size roasts and cooked them in the crock pot all day. I tripled the recipe, even adding a bit more beef, and still had a bunch of meat left for BBQ sandwiches or something else. Las Chimichangas son muy bueno!
1 cup shredded cheese (I used cheddar, jack, colby/jack - whatever I had left in the fridge)
2/3 cup salsa
1 tsp cumin
1/2 tsp oregano
1 1/2 cups shredded beef
2 green onions chopped
6 flour tortillas (I used soft taco size buy you could use larger ones.)
Mix all except tortillas together. (I mixed the salsa, cumin, oregano, and onions first, then added in the beef and cheese.) Place 1/2 cup mixture in center of each tortilla, fold in sides, and roll up, placing seam on the bottom of pan. Brush each chimichanga with butter (I also tried just spraying them with a little bit of PAM and it worked okay) and bake at 400 for 25 minutes.