(cont. from part 1) 1 c Shredded wisconsin

Cheddar cheese 1 c Sour cream

4 Black olives

1/4 c Chopped green onions

1 tb Whipping cream

Guacamole (see index) 2 c Shredded lettuce

4 Black olives

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.