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Make-Ahead Chimichangas

Chimichangas any way you want them: right now or later; baked or fried.





List of Ingredients



• 1 lb cooked chicken or beef
  
• 1 16-oz jar salsa
  
• 1 16-oz can refried beans
  
• 1 4-oz can diced green chili peppers
  
• 1 1 1/4 to 1 1/2 oz envelope burrito or taco seasoning mix
  
• 16 7" or 8" flour tortillas
  
• 16 oz Monterey jack or cheddar cheese, cut into sixteen 5" x 1/2" sticks
  
• cooking oil (optional)
  
• salsa (optional)
  
• sour cream (optional)
  
• cooked rice (optional)
  






Instructions



1. Using two forks, shred cooked chicken or meat (should have about 3 cups). In a large skillet combine chicken or meat, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat till 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 cheese stick. Fold in sides; roll up, starting with cheese side. Place in freezer containers. Seal, label, and freeze for up to 6 months.
   
3. To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree oven about 50 minutes or till heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or till tortilla is crisp and brown.
   
4. Or, heat about 1/4" 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 till golden, turning often.
   
5. Serve with salsa, sour cream, and hot cooked rice, if desired.