Slice and cook the onion and pepper in butter.
Add the flour and spices and cook for 3 minutes, stirring often.
Add green chilies, enchilada sauce and cooked, shredded beef. Stir until everything is heated and begins to thicken.
Heat oil and reduce heat to medium high.
Fill one four tortilla with 1/2 cup of meat mixture and wrap like a burrito.
Place in the hot oil, flap side down and cook on all sides until brown.
Plate the chimichanga and add a side of Romaine lettuce, chopped tomatoes, a scoop of sour cream and guacamole.
Optional, Top the chimichanga with grated cheese while hot.