“Not to spicy for those little ones. Freezes Great! Super easy to prepare, and everyone loves them.”
16 chimichangas

Ingredients Nutrition

  • 1 lb cooked beef or 1 lb cooked pork or 1 lb cooked chicken
  • 16 ounces mild salsa
  • 16 ounces refried beans (fat-free will work)
  • 128 inches flour tortillas
  • 1 lb four-cheese Mexican blend cheese


  1. Assembly and Baking Directions: Shred chicken (or crumble ground beef). You should have about 3 cups. In bowl combine chicken, salsa, beans, and cheese.
  2. Place bag of tortillas in Microwave until warmed through.
  3. Spread out tortillas individually on a clean dry surface.
  4. Fill individual tortillas with 1/2 cup filling mixture.
  5. Fold up bottom.
  6. Fold in one side and squish it around the filling, and roll it up.
  7. Freezing and Cooking Directions: Spread out chimi's on cookie sheet and flash freeze for about two hours.
  8. Gather up frozen chimi's and place in gallon size freezer bag together.
  9. Great for individual lunches.
  10. 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.
  11. Turn them once and watch them carefully.
  12. Serve with sour cream.

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