Chicken Chimichangas

There is only one problem with this Freezable Chicken Chimichangas may not make it to the freezer!

This recipe also works well with leftover shredded pork or even cooked ground turkey. If you want you could substitute a shredded Mexican blend for the Monterrey Jack Cheese.

Here's what you are going to need:

1 lb cooked chicken breast, shredded
1 (16 ounce) jar of your favorite salsa
1 (16 ounce) can re fried beans
1 envelope taco seasoning mix
1 (8 ounce) package Monterrey jack cheese, cut into 10” sticks
10 flour tortillas

Here's what you need to do:

In large skillet combine chicken, salsa, beans and seasoning mix.

Cook and stir over medium heat until thoroughly heated.

In another skillet, working with 1 tortillas a time, heat for about 30 seconds per side. This will make them roll up easier.

Remove tortilla from skillet and place 1/3 cup of the chicken mixture near the edge of the tortilla.

Top with one cheese stick, then roll up and wrap in aluminum foil.

Freeze until ready to use. Bake, frozen, at 350 (in foil) for 50 minutes. Remove foil for last 5 minutes to crisp them up.

If thawed, Bake at 350 (in foil) for 30 minutes removing foil for the last 5 minutes.

Return To OAMC from Chicken Chimichangas

Return To Homepage