Make Ahead Chimichangas Recipes

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MAKE AHEAD BEEF CHIMICHANGA RECIPE



Make Ahead Beef Chimichanga Recipe image

Your whole family will love this Make Ahead Beef Chimichanga Recipe and you'll like being able to have a meal ready to go at all times!

Provided by Mique Provost

Categories     Main Course

Time 27m

Number Of Ingredients 7

1 lb ground beef
1 onion (chopped)
1 ½ c cheese (shredded (cheddar, Mexican, jack, etc.))
16 oz refried beans
½ c salsa (homemade can be used - I just used premade store bought)
12 flour tortillas
2 tbsp butter (melted)

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.

Nutrition Facts : Calories 292 kcal, Carbohydrate 21 g, Protein 14 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 629 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MAKE-AHEAD BURRITOS OR CHIMICHANGAS



Make-Ahead Burritos or Chimichangas image

These are great to have on hand for busy weeknights. I make a big batch and freeze them so that we can have them on nights when there is no time for ANYTHING! Throw them in a preheated 350 degree oven still frozen and still in the foil and in an hour, you have a yummy hot dinner. Great for using up leftovers and OAMC. Originally from BHG monthly cooking contest - many years ago!

Provided by Messy44

Categories     One Dish Meal

Time 20m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb pork (about 3 cups) or 1 lb chicken, cooked and shredded (about 3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chilies
1 (1 1/2 ounce) envelope taco seasoning mix
16 flour tortillas, 8 inch
16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen sticks of the same size
cooking oil or cooking spray

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



Make Ahead Chimichangas image

Make and share this Make Ahead Chimichangas recipe from Food.com.

Provided by Bev I Am

Categories     Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb pork or 1 lb chicken
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/2 ounce) envelope burrito seasoning mix or 1 (1 1/2 ounce) envelope taco seasoning mix
16 flour tortillas, 7 or 8 inch
16 ounces monterey jack cheese or 16 ounces cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
cooked rice (optional)
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 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.

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