4 (12 inch) flour tortillas
8 cups precooked shredded beef
4 avocados, skinned and seeded
1 cup sour cream
2 pickled jalapeno chiles, seeded and minced
2 tablespoons juice from the pickled jalapeno chilies
1/4 cup cilantro, minced
In a food processor, add two of the skinned, seeded avocados, sour cream, chiles, chili juice and cilantro. Process until thick and smooth.
Thinly slice the remaining two avocados & divide into 4 servings.
Use a tortilla warmer to warm tortillas in an oven or microwave.
Place 2 cups shredded beef and one serving of sliced avocado to each tortilla.
Fold and fry tortillas until crispy. Drain well on a paper towel.
To serve, add a warm, fried chimichanga to a plate and top with avocado sauce.