Oven Baked Chimichangas

This is a nice easy recipe that freezes really well.  One batch was enough for dinner for us one night, and several to freeze for lunches later.

Ingredients:
2 lbs ground beef (browned)
1 can stewed tomatoes
1 can green chili peppers
1 packet chili seasonings
cheddar cheese (shredded)
burrito size flour tortillas
sour cream to garnish

After the beef is browned, add in the tomatoes, chili peppers, and chili seasonings packet.

 

 

Next, you are going to roll up your chimichangas.  I have pictures to show how I roll mine.  This gives them a nice shape for baking so they don't ooze everywhere.  The secret is to not put in too much filling!  Just a bit in the middle, then top with shredded cheese.

Fold up the sides.

Now fold the half closest to you over the top of the filling.

Tuck in the corners so they don't escape and the filling doesn't ooze out.

Roll the rest of the way up.

Place on a lined baking sheet folded side down.  Bake at 350*F until nicely browned and crispy on the outside.

Serve with salsa, more shredded cheese, and sour cream on top!

Any that you don't eat at this meal can be frozen individually for lunches later.  Simply put the cooled individual chimichangas in sandwich baggies.  Then put the sandwich baggies into a freezer bag to store.  When you want one for lunch, grab and go!  When I heat them up, I take them out of the baggy and wrap in a paper towel, then microwave for 2 minutes.  The paper towel helps to soak up some of the moisture from it heating back up.  Then the tortilla doesn't get all soggy.