Best 2 Make Ahead Chimichangas Recipes
**A Culinary Journey into the Realm of Make-Ahead Chimichangas: A Symphony of Flavors and Culinary Delights**
Embark on a tantalizing culinary adventure with our irresistible make-ahead chimichangas, a harmonious blend of flavors and textures that will leave your taste buds captivated. Discover a treasure trove of delectable recipes, each meticulously crafted to create a unique symphony of flavors. Indulge in the classic beef chimichanga, where tender shredded beef, slow-cooked to perfection, is enveloped in a crispy tortilla, topped with a zesty tomatillo salsa and creamy sour cream. Delve into the tantalizing chicken tinga chimichanga, a vibrant fusion of shredded chicken simmered in a rich tomato-chipotle sauce, expertly wrapped in a golden tortilla and smothered in melted cheese. For a vegetarian delight, explore the wonders of the sweet potato black bean chimichanga, where roasted sweet potatoes and black beans harmonize in a delightful medley, enveloped in a crispy tortilla and drizzled with a vibrant avocado tomatillo salsa. Satisfy your cravings for a more unconventional option with the unique breakfast chimichanga, a delightful combination of scrambled eggs, crispy bacon, and melted cheese, all wrapped in a warm tortilla and served with a side of salsa and guacamole.
MAKE AHEAD CHIMICHANGAS
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
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.
MAKE-AHEAD BURRITOS OR CHIMICHANGAS
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
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.
Tips:
- Make the chimichangas ahead of time: You can assemble and freeze the chimichangas up to 2 months ahead of time. When you're ready to serve, thaw them overnight in the refrigerator or for a few hours at room temperature, then bake or fry until crispy.
- Use your favorite fillings: Chimichangas can be filled with a variety of ingredients, so feel free to get creative. Some popular options include shredded chicken or beef, beans, rice, cheese, and vegetables.
- Make sure the tortillas are pliable: If the tortillas are too stiff, they will crack when you roll them up. To make them more pliable, heat them in a skillet or on a griddle for a few seconds per side.
- Roll the chimichangas tightly: This will help prevent them from falling apart when you cook them.
- Cook the chimichangas until they are crispy: This will ensure that the filling is cooked through and that the tortillas are golden brown.
Conclusion:
Make-ahead chimichangas are a delicious and convenient meal that can be enjoyed by people of all ages. They are perfect for busy weeknights, potlucks, or parties. With a little planning, you can have a delicious meal on the table in no time.
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