I love to have a batch or two of these Chimichangas in the freezer for days I don’t have time to make lunch.
Everyone in our house LOVES these & I have a hard time keeping them on hand.
I need to make a double, triple, or quadruple batch in the near future!
Beef or Chicken Chimichangas
16 oz cooked chicken or beef(approx. 3 cups)
8 oz jar salsa
16 oz can refried beans
4-8 oz cheddar cheese, shredded(1-2 cup)--how cheesy do you like it?
10 tortillas(8 or 9 inch)--low carb for me(THM plan) & whole wheat for kids
Optional: Brown rice, Sour cream
Cook meat (& shred chicken) Mix: meat, salsa, cheese. Warm tortillas. Spread 2-3 T of refried bean on tortilla and then spoon 1/2 cup meat mix on each tortilla, fold in sides(top & bottom; left & right) Place in 9 x 13 pan. Bake uncovered on 350 degrees for 15-20 minutes or until crisp and brown.
To freeze: Freeze unbaked. Wrap chimis individually in foil. Bake at 350 degrees 45 minutes if frozen, or 30 minutes if thawed. Remove foil & bake additional 10 minutes—until crisp & brown.
Two other ways we eat this.
1. We often place these in a crockpot for 3-4 hours on low. They aren’t crispy but nice and warm and ready to eat as soon as we are ready.
2. My children claim that they don’t “need” the tortilla so sometimes I just make up the filling and serve it over rice with sour cream & chips. A very fast lunch!