Baked chimichanga

I was skeptical about this recipe's method of brushing a flour tortilla with butter and then baking for 10 minutes, however it turned out very well. I would definitely make this again.

I made the following changes to the recipe:

Added some grated cheddar to the tortilla just before wrapping
Used large burrito-sized tortillas, and made only three chimichangas
Used normal tomato sauce with some seasonings instead of "Pace Picante Sauce"

http://www.recipezaar.com/Streamlined-Chimichangas-16371

Enchiladas

I made these with beef (I used about 1 pound of ground beef).
http://www.recipezaar.com/Chicken-Enchiladas-18503


The sauce, which is critical for enchiladas:
http://www.recipezaar.com/Enchilada-Sauce-12877

I used one 15oz can of tomato sauce and one can of chicken broth. It would seem the recipe's proportions would be too watery for my preferences.