May 13, 2008

Make Ahead Chimichangas

Make Ahead Chimichangas
These are great to make and "feed your freezer" with...pull them out one at a time for a tasty lunch or grab as many as you need for a family dinner. You should be able to easily multiply the ingredients to make batches of 32 or more...depending on what you have room for in your freezer. (or e-mail me and i'll send you my "chart" for making larger batches)

1 lb cooked beef, pork, or chicken

16 oz salsa (as spicy as you like)

16 oz. can refried beans (fat-free work)

Taco seasoning
1t Minced onion
1t Chili powder
1/2 t Garlic powder
1/2 t Cumin
1/2 t Salt
1/2 cup Water

16-8 inch flour tortillas
1 lb. Monterrey Jack cheese or cheddar cheese, shredded

oil, for frying (optional)

Assembly and Baking Directions:
Shred chicken (or crumble ground beef). (You should have already cooked this.) You should have about 3 cups. In skillet combine chicken, salsa, beans, and seasoning. Cook and stir over medium heat until heated through. Fill tortilla with ½ cup of meat mixture and top with cheese. Fold in the ends and roll it up.

Freezing and cooking directions:
Wrap them individually in foil, freezer paper or plastic wrap and stick them in a freezer bag until you are ready to use them. Bake at 350 for about 30-40 minutes (straight from freezer—no need to thaw) OR heat them in ¼ in. deep oil in skillet for approx. 18 minutes over med-LOW heat (turn them once and watch them carefully). **We’ve also found they work well in the microwave…just unwrap, place on a plate and microwave for 1 minute…then 30 seconds at a time until warmed through. YUM!

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