Make Ahead Chimichangas

1 pound cooked beef, pork or chicken

1 16-oz jar salsa

1 16-oz can refried beans

1 4-oz. can diced green chilis

½ of an envelope of taco seasoning mix

16 7 or 8-inch flour tortillas

16 ounces jack or cheddar cheese, cut into sixteen sticks

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. Heat tortillas shells in the microwave until soft. 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 oven for 30 minutes. Uncover and bake 10 minutes longer.

Make-ahead tip: To freeze, place chimichangas in freezer containers, seal, label and freeze for up to 6 months. To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree oven for about 50 minutes or until heated through. Unwrap, bake 10 minutes more or until tortilla is crisp and brown.

May also fry in a skillet with about ¼ of an inch of oil. Cook in hot oil about 18 minutes or 25 minutes if frozen.