Make Ahead Chimichangas Recipe
Learn how to make Make Ahead Chimichangas through this simple recipe. I am sure this super delicious Fusion Make Ahead Chimichangas is gonna bowl you over with its addictive flavor! I am certain both of us will be in agreement that this Make Ahead Chimichangas is truly delectable.
Ingredients
1 pound cooked chicken, beef, or pork
1 16-ounce jar salsa
1 16-ounce can refried beans
1 4 1/2-ounce can diced green chili peppers
1 1 1/2 ounce envelope burrito or taco seasoning mix
16 8-inch flour tortillas
16 ounces Monterey Jack or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
Cooking oil (optional)
Salsa (optional)
Dairy sour cream (optional)
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
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
