Great for the freezer! Just make them up, put the tray in the freezer, then package. Defrost seam-side down on a baking sheet. Brush with butter or oil and bake 35 to 45 minutes (until they begin to get crispy).
We baked half the chimichangas Monday night, and froze the rest. We used more of our homegrown frozen corn. I didn’t have pepperjack cheese, so we used a combination of Monterrey Jack and Mozarella.
I love the way the inside gets the same chewy texture that a “real” chimichanga has. It must be from the steam released from the filling during baking.
We still need to try this with some rice in the filling.Everyone liked dinner!