MAKE-AHEAD CHIMICHANGAS

MAKE-AHEAD CHIMICHANGAS image

Yield 16 servings

Number Of Ingredients 8

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1 lb cooked beef, pork or chicken
1 16-oz jar salsa
1 16-oz can refried beans
1 4-oz can diced green chili peppers
1 1 1/2-oz envelope burrito or taco seasoning mix
16 8-inch flour tortillas
16 oz Monterey Jack or cheddar cheese, cut into sixteen 5x1/2-inch sticks
cooking oil (optional)

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.