Main Dishes - Pork, Poultry or Beef
Make-ahead Chimichangas
Cyndee Ownbey - Apex, NC
|
Makes |
16 |
32 |
48 |
64 |
80 |
96 |
|
cooked beef, pork, or chicken |
1 lbs |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
|
16 oz. jar salsa (as spicy as you like it!) |
1 |
2 |
3 |
4 |
5 |
6 |
|
16 oz. can refried beans (fat-free will work) |
1 |
2 |
3 |
4 |
5 |
6 |
|
1 1/2 oz. env. burrito or taco seasoning mix |
1 |
2 |
3 |
4 |
5 |
6 |
|
8 in. flour tortillas |
16 |
32 |
48 |
64 |
80 |
96 |
|
Monterey Jack or cheddar cheese, shredded |
1 lb |
2 lbs |
3 lbs |
4 lbs |
5 lbs |
6 lbs |
|
oil, for frying |
Assembly and Baking Directions:
Shred chicken (or crumble ground beef). You should have about 3 cups. In skillet
combine chicken, salsa, beans, and seasoning mix. Cook and stir over medium heat
until heated through. Heat oil in frying pan; set tortillas in, one at a time,
over med-low heat about 30 seconds on each side. Fill with 1/2 cup meat mixture
and top with cheese. Fold in the sides and roll it up.
Freezing and Cooking Directions:
Wrap them individually
in foil, freezer paper or plastic wrap and stick them in a freezer bag until you
are ready to use them. I often take them out one at a time for a quick and yummy
lunch. Bake at 350 degrees for about 30-40 min. OR heat them in 1/4 in. deep oil
in skillet for approximately 18 min. over med-LOW heat. Turn them once and watch
them carefully. Serve with sour cream.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.