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    You are in: Home / Recipes / Make-Ahead Burritos or Chimichangas Recipe
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    Make-Ahead Burritos or Chimichangas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Messy44's Note:

    These are great to have on hand for busy weeknights. I make a big batch and freeze them so that we can have them on nights when there is no time for ANYTHING! Throw them in a preheated 350 degree oven still frozen and still in the foil and in an hour, you have a yummy hot dinner. Great for using up leftovers and OAMC. Originally from BHG monthly cooking contest - many years ago!

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    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
    3. 3
      In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil.
    4. 4
      To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
    5. 5
      To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp.
    6. 6
      To prepare from thawed, reduce initial baking time to 30 minutes.
    7. 7
      Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
    8. 8
      Makes 16.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 22, 2010


      My whole family loved them. I cooked as directed but for the last 5 minutes I sparayed with olive oil spray and crisped them under the broiler. For garnish I also added a white queso sauce and added a can of enchilada sauce to it and warmed it up. Then topped the chimis with tomatoes, fresh jalapenos, black olives, guacamole and sour cream. They were awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2008


      I made these and froze them individually as directed. I am soo glad I did. They are simple to pull out frozen and pop in the oven. Sometimes near the end of cook time I put them in a baking dish with enchilada sauce and cheese. Even DH can prepare this meal which is great when I work late! I feel like I have Taco Bell in my freezer. I will always keep these on hand !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2014


      Delicious! Ours didn't even make it to the freezer, everyone loved them. I love the idea of using a stick of cheese instead of shredded, it really made these hold their shape, melt well, and taste extra yummy. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Make-Ahead Burritos or Chimichangas

    Serving Size: 1 (155 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 430.6
    Calories from Fat 287
    Total Fat 31.9 g
    Saturated Fat 14.7 g
    Cholesterol 54.8 mg
    Sodium 733.6 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 2.8 g
    Sugars 1.9 g
    Protein 14.1 g

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