Prep 20 mins
Cook 0 mins
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!
- 1 lb beef (about 3 cups) or 1 lb pork (about 3 cups) or 1 lb chicken, cooked and shredded (about 3 cups)
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can refried beans
- 1 (4 ounce) can diced green chilies
- 1 (1 1/2 ounce) envelope taco seasoning mix
- 16 flour tortillas, 8 inch
- 16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen sticks of the same size
- cooking oil or cooking spray
- Preheat oven to 350 degrees.
- In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
- 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.
- To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
- 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.
- To prepare from thawed, reduce initial baking time to 30 minutes.
- Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
- Makes 16.
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.
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 !
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!