---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Meats
       Yield: 4 servings
            (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.