Best Make Ahead Chimichangas Recipes

MAKE-AHEAD BURRITOS OR CHIMICHANGAS

Steps:

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

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.

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 till 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. Place in freezer containers. Seal, label, and freeze for up to 6 months. To prepare, wrap frozen chimichangas individually in foil. Bake in a 350° oven about 50 minutes or till heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Remove foil. Bake 10 minutes more or till 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 till golden, turning often. Serve with salsa, dairy sour cream, and hot cooked rice, if desired. Nutrition information per baked chimichanga: 372 cal., 22 g fat, 51 mg chol., 19 g pro, 27 g carb, 2 g fiber, 730 mg sodium. RDA: 36% calcium, 20% iron, 19% vit A, 33% vit C.