Recipe from Better Homes and Gardens
Make these chimichangas any time and any way you want--now or later; made with beef, pork or chicken; and baked or fried.
Servings: Makes 8 servings.
Prep Time: 45 mins
Total Time: 1 hr 25 mins
1 poundcooked beef, pork, or chickensee savings
1 16-ounce jarsalsasee savings
1 16-ounce canrefried beanssee savings
1 4-ounce candiced green chili pepperssee savings
1 1-1/4 to 1-1/2-ounceenvelope burrito or taco seasoning mixsee savings
16 7- or 8-inchflour tortillassee savings
16 ouncesMonterey Jack or cheddar cheese, cut into sixteen 5x1/2-inch stickssee savings
Salsa (optional)see savings
Dairy sour cream (optional)see savings
Cooked rice (optional)see savings
Cooking oil (optional)see savings
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. Makes 8 servings.
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.
Per serving: Calories 372, Total Fat 22 g, Cholesterol 51 mg, Sodium 730 mg, Carbohydrate 27 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 19%, Vitamin C 33%, Calcium 36%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet