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.
Prep Time: 45 mins
see savings1 poundcooked beef, pork, or chicken
see savings1 16 ounce jarsalsa
see savings1 16 ounce canrefried beans
see savings1 4 ounce candiced green chili peppers
see savings1 1 1/4 - 1 1/2 ounceenvelope burrito or taco seasoning mix
see savings16 7 - 8 inchesflour tortillas
see savings16 ouncesMonterey Jack or cheddar cheese, cut into sixteen 5x1/2-inch sticks
see savingsSalsa (optional)
see savingsDairy sour cream (optional)
see savingsCooked rice (optional)
see savingsCooking oil (optional)
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.
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.
Per Serving: cal. (kcal) 372, Fat, total (g) 22, chol. (mg) 51, carb. (g) 27, fiber (g) 2, pro. (g) 19, vit. A (RE) 196, vit. C (mg) 19, sodium (mg) 730, calcium (mg) 363, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet