Beef/Chicken Chimichangas

3 families got Chicken and 4 families got Shredded Beef

4 chicken breasts/beef roast cooked and shredded( I shred in my kitchen aid with the dough hook-it is amazing)

1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground oregano
1/2 cup taco sauce
1/4 cup sour cream
2 TB vinegar

Combine all ingredients and mix well. Butter tortillas on both sides. Put meat mix in the center and fold like an envelope.

FREEZER DIRECTIONS: If you are using for a meal group at this point put the folded chimichangas in one layer in a freezer bag.  Each bag should hold 6-8. Then Freeze.  To bake, thaw overnight then place onto a cookie sheet sprayed with Pam on the pan and on the top of the chimichangas. Bake at 500 for 15 minutes.)

Bake 500 for 15 min. Put shredded cheese on top and melt in oven for 5 more minutes. Top with your favorite toppings of salsa, guacamole, lettuce, tomato, onion, sour cream.

I put the cheese inside them this time so it would be included and one less step to prepare.

*Also… Maggie pulled hers out of the freezer around 9am and at 4 pm when she went to bake them the meat was still partially frozen. So she baked it for 20 minutes at 500 and melted cheese on top the last 3-4 minutes of that and they turned out perfect! To make a crispy golden top spray PAM on the tops of the burritos before baking. They help crisp up the burritos. This recipe was shared by Melissa Hardman.

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