Best Easy Make Ahead Chimichangas For Kids Recipes

MAKE AHEAD BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 425 degrees.
• Saute onion and add ground beef in a skillet.
• Cook until no longer pink (approx 7-10 mins).
• Take off heat and drain.
• Stir in refried beans, salsa and cheese after cool for a minute.
• Melt butter and brush on tortillas, both sides. Wax paper can be used for less mess.
• Spoon about 1/4 c. of beef mix into the center of the tortilla.
• Fold sides over tortilla, like a burrito.
• Place on baking sheet, seam side down.
• Make sure to space them out so they are not touching.
• Bake for 5-7 minutes per side or until golden brown.
• Optional - sprinkle with additional cheese and return to oven to melt cheese (watch closely to avoid burning them).
• Serve with favorite toppings - Sour cream, lettuce, olives, additional cheese, tomatoes, guacamole, etc.

MAKE AHEAD CHIMICHANGAS

Steps:

• 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.

EASY MAKE-AHEAD CHIMICHANGAS FOR KIDS

Steps:

• Assembly and Baking Directions: Shred chicken (or crumble ground beef). You should have about 3 cups. In bowl combine chicken, salsa, beans, and cheese.
• Place bag of tortillas in Microwave until warmed through.
• Spread out tortillas individually on a clean dry surface.
• Fill individual tortillas with 1/2 cup filling mixture.
• Fold up bottom.
• Fold in one side and squish it around the filling, and roll it up.
• Freezing and Cooking Directions: Spread out chimi's on cookie sheet and flash freeze for about two hours.
• Gather up frozen chimi's and place in gallon size freezer bag together.
• Great for individual lunches.
• Bake at 350 degrees for about 30-40 minute OR heat them in 1/4 inches deep oil in skillet for approximately 18 minute over med-LOW heat.
• Turn them once and watch them carefully.
• Serve with sour cream.

KID-FRIENDLY CHICKEN CHIMICHANGAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
• Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
• Serve topped with Cheddar cheese, salsa, and sour cream.