Make Ahead Chimichangas Recipe

Summary

CuisineMethod
Speciality

Ingredients

 1 pound cooked chicken, beef, or pork
 1 16-ounce jar salsa
 Refried beans1 16 Ounce
 Green chili peppers1 4 1/2 Ounce, diced
 1 1 1/2 ounce envelope burrito or taco seasoning mix
 Flour tortillas16 8 inch
 16 ounces Monterey Jack or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks

Directions

1 Using two forks, shred cooked chicken or meat (should have about 3 cups). In a large skillet combine shredded chicken or meat, the 16 ounces salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through.
2 In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. To assemble, place 1/3 cup meat mixture onto each tortilla, near one edge. Top each with a cheese stick. Fold in the sides; roll up, starting from edge with the cheese. Place in freezer containers. Seal, label, and freeze for up to 6 months.
3 To prepare, wrap each frozen chimichanga in foil. Bake in a 350° oven about 50 minutes or until heated through.* (Or, wrap each frozen chimichanga in foil. Thaw chimichangas in the refrigerator overnight. Do not remove foil. Bake about 30 minutes.) Remove foil. Bake 10 minutes more or until tortillas are crisp and brown. If desired, serve with additional salsa and dairy sour cream
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