Ingredients
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1
-
1
-
1
-
1
-
1
-
16
-
16
-
-
-
-
-
-
-
-
Directions
Make Ahead Chimichangas, Chimichangas any way you want them: right now or later, baked or fried. From BH&G, I added more seasoning and the kids loved these., Worked perfectly. The tortillas were a little soggy upon defrosing, but they fried up great!
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Steps
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1
Done
|
Using Two Forks, Shred Cooked Meat or Chicken Should Have About 3 Cups. |
|
2
Done
|
in a Large Skillet Combine Meat or Chicken, Salsa, Beans, Undrained Chili Peppers, and Seasoning Mix. |
|
3
Done
|
Cook and Stir Over Medium Heat Until Heated Through. |
|
4
Done
|
in Another Skillet Heat Tortillas, One at a Time, Over Medium-Low Heat About 30 Seconds Per Side. |
|
5
Done
|
For Each Chimichanga, Place 1/3 Cup Meat Mixture Atop a Tortilla, Near One Edge. |
|
6
Done
|
Top With a Cheese Stick. |
|
7
Done
|
Fold in Sides; Roll Up, Starting With Cheese Side. |
|
8
Done
|
Bake, Covered, in 350 Degree F. |
|
9
Done
|
Oven For 30 Minutes. |
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10
Done
|
Uncover and Bake 10 Minutes More or Until Heated Through. |
