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.
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Lal Kumara
[email protected]I would definitely make these burritos again.
Duwayne Lucas
[email protected]Overall, I thought this was a good recipe. The burritos were easy to make and they tasted great.
Fiza4646
[email protected]These chimichangas were really greasy. I think I used too much oil when I was frying them.
Shahbaz Shaikh
[email protected]I had a hard time getting the burritos to roll up without breaking. I think I needed to use a bigger tortilla.
Kehinde adeola
[email protected]I thought these chimichangas were just okay. The filling was a little bland for my taste.
eunice O thompson
[email protected]I'm not a huge fan of burritos, but these were really good! The filling was flavorful and the tortilla was crispy.
Jaan Mandokhail
[email protected]I've made these chimichangas for parties and potlucks and they are always a crowd-pleaser.
Iqra Siddique
[email protected]These burritos are so delicious and satisfying. I love the combination of flavors and textures.
Basem Fouad
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these burritos.
Layla Pop
[email protected]These chimichangas are the perfect freezer meal. I make a big batch and then freeze them individually. When I'm ready to eat one, I just pop it in the oven and it's ready in minutes.
Miracle Rainbow Unicorn
[email protected]I was really impressed with how well these burritos reheated. I made a big batch on Sunday and then reheated them throughout the week for lunch. They were just as good as when they were first made.
Gift Presious
[email protected]I've made these chimichangas several times now and they are always a hit! The filling is so versatile and you can really customize it to your liking. I love that I can make a big batch ahead of time and then just pop them in the oven when I'm ready t
Mohammed Awle
[email protected]These burritos were a lifesaver for my busy family! I prepped them on the weekend and we had delicious, homemade meals all week. The recipe was easy to follow and the burritos were so flavorful.