Make Ahead Chimichangas
photo by Brenda.
- Ready In:
- 1hr 25mins
- 1 1 lb pork or 1 lb chicken
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can refried beans
- 1 (4 ounce) can diced green chili peppers
- 1 (1 1/2 ounce) envelope burrito seasoning mix or (1 1/2 ounce) envelope taco seasoning mix
- 16 flour tortillas, 7 or 8 inch
- 16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
- salsa (optional)
- sour cream (optional)
- cooked rice (optional)
- cooking oil (optional)
- 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.
Questions & Replies
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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!
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.
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