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1
Using two forks, shred cooked meat or chicken (should have about 3 cups).
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2
In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
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3
Cook and stir over medium heat until heated through.
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4
In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
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5
For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
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6
Top with a cheese stick.
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7
Fold in sides; roll up, starting with cheese side.
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8
Bake, covered, in 350 degree F.
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9
oven for 30 minutes.
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10
Uncover and bake 10 minutes more or until heated through.
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11
Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
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12
Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
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13
Seal, label, and freeze for up to 6 months.
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14
To prepare, wrap frozen chimichangas individually in foil.
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15
Bake in a 350 degree F.
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16
oven about 50 minutes or until heated through.
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17
(Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.
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18
Bake 10 minutes more or until tortilla is crisp and brown.
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19
Or, heat about 1/4-inch depth of oil in a skillet.
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20
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.
