Thats Nerdalicious Recipe

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Make-Ahead Burritos or Chimichangas: Freezer-Friendly Fiesta!

The aroma of simmering spices and warm tortillas instantly transports me back to my college days. Late nights studying were always made better by impromptu burrito nights with friends. We’d raid our refrigerators for whatever ingredients we could find, creating the most wonderfully chaotic (and delicious) combinations. These make-ahead burritos and chimichangas capture that same spirit of culinary improvisation and shared joy, but with a plan to make those busy evenings a little easier.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Yield: 16 burritos/chimichangas
Dietary Type: Can be adapted to Gluten-Free

Ingredients

1 lb pork (about 3 cups), cooked and shredded, OR 1 lb chicken, cooked and shredded (about 3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chilies, undrained
1 (1 1/2 ounce) envelope taco seasoning mix
16 flour tortillas, 8 inch
16 ounces Monterey Jack cheese or Cheddar cheese, cut into sixteen sticks of the same size
Cooking oil or cooking spray

Equipment Needed

Large skillet
Second skillet or griddle
Aluminum foil
Plastic zip bags (for freezing)
Baking sheet (for chimichangas)
Large fry pan (optional, for frying chimichangas)

Instructions

Preheat your oven to 350 degrees Fahrenheit.
In a large skillet, combine the cooked and shredded pork or chicken, salsa, refried beans, undrained diced green chilies, and taco seasoning mix.
Cook and stir the mixture over medium heat until everything is thoroughly heated through. This usually takes about 5-7 minutes. Make sure to break up any large clumps of beans for a smoother consistency.
In a second skillet or on a griddle, heat the flour tortillas, one at a time, for approximately 30 seconds per side. This makes the tortillas more pliable and prevents them from cracking when you roll them.
For each burrito or chimichanga, place about 1/3 cup of the meat mixture atop a warmed tortilla, near one edge.
Top the meat mixture with one stick of Monterey Jack cheese or Cheddar cheese.
Fold the sides of the tortilla in towards the center, then roll up the burrito or chimichanga, starting with the edge that has the cheese. Roll it tightly to ensure it holds its shape.
Wrap each assembled burrito or chimichanga individually in aluminum foil.
To store for later (freezing): At this point, place the wrapped burritos or chimichangas in plastic zip bags, label them with the date and contents, and freeze for up to 6 months. This is where the make-ahead magic happens!
To prepare from frozen (burritos): Bake the desired number of wrapped burritos in the preheated 350-degree Fahrenheit oven for 50 minutes, or until they are heated through. Then, bake for an additional 10 minutes in the foil. This ensures the filling is piping hot.
To prepare from frozen (chimichangas – baking): Bake the desired number of wrapped chimichangas in the preheated 350-degree Fahrenheit oven for 50 minutes. Then, unwrap them and place them on a baking sheet. Bake for an additional 10 minutes, or until the tortillas are crisp and golden brown.
To prepare from frozen (chimichangas – frying): Bake the desired number of wrapped chimichangas in the preheated 350-degree Fahrenheit oven for 50 minutes. Unwrap them and heat about 1/4 inch of cooking oil in a large fry pan over medium-high heat. Fry the chimichangas, turning occasionally, until they are golden brown and crisp on all sides. Be careful not to overcrowd the pan.
To prepare from thawed: If you’ve thawed the burritos or chimichangas in the refrigerator overnight, reduce the initial baking time to 30 minutes. Then follow the baking or frying instructions.
Serve the burritos or chimichangas with your favorite toppings, such as sour cream, guacamole, diced green onions, salsa, or shredded cheese.

Expert Tips & Tricks

Don’t overfill the burritos: Overfilling makes them difficult to roll and can cause them to burst during cooking. Aim for a snug, but not bursting, burrito.
Warm the tortillas: Warming the tortillas is crucial! It prevents them from tearing and makes them more pliable. You can also microwave them briefly, wrapped in a damp paper towel.
Use pre-cooked rice: Adding a layer of pre-cooked rice to the filling can add texture and make the burritos even more satisfying.
Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the meat mixture for an extra kick.
Cheese variations: Experiment with different types of cheese, such as pepper jack, asadero, or Oaxaca.
Prevent soggy tortillas: Bake the burritos in the foil during the initial bake to retain moisture and prevent soggy tortillas. Bake the chimichangas unwrapped to crisp them up.
For even cooking: When baking from frozen, place the burritos or chimichangas on a baking sheet lined with foil. This helps with even heat distribution and makes cleanup easier.

Serving & Storage Suggestions

Serve your burritos or chimichangas hot, with your favorite toppings arranged artfully on the side. They are delicious served with a side of Mexican rice, a fresh salad, or some spicy black beans.

Storage:

Room Temperature: These burritos or chimichangas should not be left at room temperature for more than 2 hours.
Refrigerator: Cooked burritos or chimichangas can be stored in the refrigerator for up to 3-4 days in an airtight container.
Freezer: Assembled and wrapped burritos or chimichangas (before baking or frying) can be stored in the freezer for up to 6 months. Make sure they are tightly wrapped to prevent freezer burn.

Reheating:

From Refrigerator: Reheat refrigerated burritos or chimichangas in the oven, microwave, or skillet until heated through.
From Freezer: Follow the baking or frying instructions for frozen burritos or chimichangas.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	437.1 kcal	N/A
Calories from Fat	287 g	66%
Total Fat	31.9 g	49%
Saturated Fat	14.8 g	73%
Cholesterol	54.9 mg	18%
Sodium	955.1 mg	39%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	3.4 g	13%
Sugars	2.5 g	N/A
Protein	14.2 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free tortillas.
Vegetarian: Substitute the meat with seasoned black beans, pinto beans, or a mixture of sauteed vegetables like bell peppers, onions, and corn.
Vegan: Use vegan cheese, and substitute the meat with beans and vegetables. Ensure the tortillas are vegan-friendly (some contain lard).
Spicy: Add chopped jalapenos, a dash of cayenne pepper, or a few drops of your favorite hot sauce to the meat mixture.
Healthier: Use whole wheat tortillas, lean ground turkey or chicken, and reduced-fat cheese.
Tex-Mex: Add a dollop of sour cream and guacamole.
Southwestern: Add some roasted corn and black beans to the filling.

FAQs (Frequently Asked Questions):

Q: Can I use ground beef instead of pork or chicken?
A: Absolutely! Ground beef works perfectly in this recipe. Just be sure to drain off any excess fat after cooking.

Q: How do I prevent the tortillas from getting soggy?
A: Warming the tortillas before filling them and not overfilling them will help prevent sogginess. Baking the burritos in foil will retain the moisture, and unwrapping the chimichangas before the final baking step allows for crisping.

Q: Can I add rice to the filling?
A: Yes, cooked rice makes a great addition to the filling. Add about 1/2 cup of cooked rice per burrito or chimichanga.

Q: How long can I store the frozen burritos/chimichangas?
A: Properly wrapped, frozen burritos and chimichangas can be stored for up to 6 months.

Q: What kind of toppings go well with these?
A: The possibilities are endless! Sour cream, guacamole, salsa, shredded cheese, diced green onions, chopped tomatoes, and cilantro are all great choices.

Final Thoughts

These make-ahead burritos and chimichangas are a lifesaver on busy weeknights. The flexibility to use up leftover ingredients and customize the fillings to your liking makes this a truly adaptable recipe. Don’t hesitate to experiment with different flavors and spice levels to create your own signature version. I encourage you to give this recipe a try and share your feedback – and maybe even pair it with a refreshing margarita for the ultimate fiesta experience!

Make-Ahead Burritos or Chimichangas Recipe