Easy Make Ahead Chimichangas For Kids Recipes

MAKE AHEAD CHIMICHANGAS

Steps:

• 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.
• 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.

EASY MAKE-AHEAD CHIMICHANGAS FOR KIDS

Steps:

• Assembly and Baking Directions: Shred chicken (or crumble ground beef). You should have about 3 cups. In bowl combine chicken, salsa, beans, and cheese.
• Place bag of tortillas in Microwave until warmed through.
• Spread out tortillas individually on a clean dry surface.
• Fill individual tortillas with 1/2 cup filling mixture.
• Fold up bottom.
• Fold in one side and squish it around the filling, and roll it up.
• Freezing and Cooking Directions: Spread out chimi's on cookie sheet and flash freeze for about two hours.
• Gather up frozen chimi's and place in gallon size freezer bag together.
• Great for individual lunches.
• Bake at 350 degrees for about 30-40 minute OR heat them in 1/4 inches deep oil in skillet for approximately 18 minute over med-LOW heat.
• Turn them once and watch them carefully.
• Serve with sour cream.

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

KID-FRIENDLY CHICKEN CHIMICHANGAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
• Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
• Serve topped with Cheddar cheese, salsa, and sour cream.

MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.