Make-Ahead Burritos or Chimichangas

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!

• Ready In: 20 mins
• Serves: 16

Ingredients

• 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 1/2ounce) 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

Directions

1. Preheat oven to 350 degrees.
2. In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through.
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. To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months.
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. To prepare from thawed, reduce initial baking time to 30 minutes.
7. Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese.
8. Makes 16.