Make Ahead Chimichangas
|Cooked chicken/Beef/pork||1 Pound|
|Salsa||16 Ounce (1 Jar)|
|Refried beans||16 Ounce (1 Can)|
|Canned green chili peppers||4 1⁄2 Ounce, diced (1 Can)|
|Taco seasoning mix/Burrito||1 1⁄2 Ounce (1 Envelope)|
|Flour tortillas||16 (8 Inch Each)|
|Monterey jack cheese/Cheddar cheese||16 Ounce, cut into sixteen 5 x 1/2 inch sticks|
1 Using two forks, shred cooked chicken or meat (should have about 3 cups). In a large skillet combine shredded chicken or meat, the 16 ounces salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through.
2 In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. To assemble, place 1/3 cup meat mixture onto each tortilla, near one edge. Top each with a cheese stick. Fold in the sides; roll up, starting from edge with the cheese. Place in freezer containers. Seal, label, and freeze for up to 6 months.
3 To prepare, wrap each frozen chimichanga in foil. Bake in a 350° oven about 50 minutes or until heated through.* (Or, wrap each frozen chimichanga in foil. Thaw chimichangas in the refrigerator overnight. Do not remove foil. Bake about 30 minutes.) Remove foil. Bake 10 minutes more or until tortillas are crisp and brown. If desired, serve with additional salsa and dairy sour cream