In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion. Yield: 12 Chimichangas or fried burritos