Make Ahead Chimichangas

Recipe by Bev I Am
READY IN: 1hr 25mins




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