I added more seasoning and the kids loved these.
Worked perfectly. The tortillas were a little soggy upon defrosing, but they fried up great!
Great! Used leftover pork loin and simmered it in the beans and salsa for about 2 hours to really break down the meat and thicken the sauce. Left out chili peppers b/c of little kids and increased temp to 375 for 30 minutes b/c I had to put them into two 8x8 baking dishes. Put it at 400 for an additional 20 minutes and were pretty darn close to crunchiness factor of a fried chimichanga, considering the fat content wasn't there. Super solution to my Mexican craving for tonight!
I made these to freeze for lunches worked out awesome even though my burrito folding skills need some help.
Made this with my daughter. We used leftover pork roast. We left out the green chilis, because one family member doesn't like them. She had some refried beans that already had cheese in them. We used those, since getting rid of leftovers was the aim of the day. Fried the chimis. Ate some, froze others. All were amazing. Guests commented that they tasted like they'd come from a good Mexican restaurant.
Too much work for no flavor won't make again.
Thank you I made this for dinner, I also added a can of tomatoes with chilli and paprika as well as a bunch of chopped coriander. This made 20 filled tortillas, half for dinner and the rest for the freezer. Served them with yellow rice, salsa and sour cream. Thank you for a great OAMC.
These turned out great. I would make a couple of changes next time. I would have a can of whole black beans (instead of or 1/2 refried, 1/2 whole) and a little bit of rice in here as well. Thank you for adding the OAMC options. I have three in the freezer and I know they will come in really handy :)