Chimichangas

1 pound cooked beef, pork, or chicken
1 16-ounce jar salsa
1 16-ounce can refried beans
1 4-ounce can diced green chili peppers
1 1-1/4 to 1-1/2-ounce envelope burrito or taco seasoning mix
16 7- or 8-inch flour tortillas
16 ounces Monterey Jack or cheddar cheese, cut into sixteen 5x1/2-inch sticks
Salsa
Sour cream
Cooked rice


Using two forks, shred cooked meat or chicken (should have about 3 cups).
In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and 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 atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side.
Bake, covered, in 350 degree F. oven for 30 minutes.
Uncover and bake 10 minutes more or until heated through.
Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
Makes 8 servings.
 

Recipe submitted by Dee