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Mama’s Chimichangas

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I’m not sure what recipes I will choose when I have cooked all the Mexican recipes in the Stockyards City Cookbook, but for now I still have a few left to choose from!  This week I am cooking Mama’s Chimichangas.  I hope you have a hungry group when you fix this because like the other dishes I have made, this one makes a lot of food.  The recipe calls for 8 inch tortillas but I used the 8 inch as well as the 12 inch size, giving everyone an option depending on how hungry they were.  So, let’s get cookin’!

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go by Patricia Parent

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https://paradiseperformingartscenter.com/01mltam 1 lb. Cooked Beef, Pork, or Chicken click here 1 jar Salsa (16 oz.) source site 1 can Refried Beans (16 oz.) https://guelph-real-estate.ca/fh9am7213 1 can Diced Green Chilies (4 oz.) go 1 pkg. Taco Seasoning 16 Flour Tortilla (8 inch)
16 oz. pkg. Montery Jack of Cheddar Cheese
Cooking oil (optional)

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https://www.mbtn.net/?p=aaylyme9 Cut cheese into sixteen 5 x 1/2 inch sticks.  Shred meat (about 3 cups).  In a large skilled, combine meat, salsa, beans, undrained chilies and taco seasoning mix.  Cook and stir over medium heat until heated through.  In another skillet, heat tortillas one at a time, over medium-low heat about 30 seconds per side.  For each chimichanga, place 1/3 cup meat mixture on tortilla near one edge.  Top with a cheese stick and fold in sides.  Roll up, starting with cheese side.  Place in a a casserole dish and bake at 350 for 15 minutes.

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