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Make-Ahead Chimichangas




Source of Recipe


Aunt Saunny
• 1 pound cooked beef, pork, or chicken
• 1 16-ounce jar salsa
• 1 16-ounce can refried beans
• 1 4-ounce can diced green chili peppers
• 1 1-1/4 to 1-1/2-ounce envelope burrito or taco seasoning mix
• 16 7- or 8-inch flour tortillas
• 16 ounces Monterey Jack or cheddar cheese, cut into sixteen 5x1/2-inch sticks
• Salsa (optional)
• Sour cream (optional)
• Cooked rice (optional)
• Cooking oil (optional)

1. Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, 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. For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side.

3. Bake, covered, in 350 degree F. oven for 30 minutes. Uncover and bake 10 minutes more or until heated through.

4. Serve with salsa, dairy sour cream, and hot cooked rice, if desired. Makes 8 servings.

Make-Ahead Tip: To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months.
To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F. oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown.
Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.