My sister-in-law brought all the chicken pre-cooked and chopped for the Freezer Cooking Day, which saved us lots of time and effort. We used it to make a few of the recipes–including one of our favorites, Southwest Roll-ups.
This recipe is so simple, uses inexpensive ingredients, and freezes really well.
Southwest Roll-ups (makes 16 roll-ups)
2 cans refried beans (you can make your own Refried Beans with this recipe)
1/2 cup salsa
2-4 cups cooked chicken, chopped
2 cups shredded Cheddar cheese
16 tortillas (you can make your own Homemade Tortillas with this recipe)
Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.
When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.
Southwest Roll-ups
(makes 16 roll-ups)
- 2 cans refried beans (you can make your own Refried Beans with this recipe)
- 1/2 cup salsa
- 2-4 cups cooked chicken, chopped
- 2 cups shredded Cheddar cheese
- 16 tortillas (you can make your own Homemade Tortillas with this recipe)
Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.
When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.
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{ 10 comments }
I make these all the time now! I love that they are so quick and easy. I’ve actually found that there is no need to thaw them. I put them into the oven straight out of the freezer, and bake for about 30 minutes. Turn out wonderful! Yum! My 13 month old daughter can eat a whole one all by herself, she loves them!
Just a quick tip. If you stick the tortillas in the microwave for a few seconds before rolling, they’ll be soft and won’t crack.
Yum yum yum! I’m definitely going to make this during my next round of freezer cooking!
Does this make 8 or 16 servings? It says 16 tortillas, 16 servings, but only uses 1/8 of the mixture on each tortilla. Did I miss something? Is sounds delicious, but I want to get it right. Thanks!
I make something similar to these, but also add rice and a handful of frozen corn. Instead of baking them I “grill” them on all sides in a non-stick skillet so the tortilla gets crispy. Love them!
OK, I can do this, I’ve decided. This will be my first frozen food venture. I’m excited.
Do you make your own tortillas? I have been making mine for the last couple of years, but I am not sure exactly how to get them just right for making burritos. I make breakfast burritos, which my husband loves, but if I use homemade they are too thick and not big enough. Any suggestions?
I can’t remember the last time I let lard in the house. Can you substitute butter for the lard and get away with it??
The lard question is in regard to the tortillas….sorry.
Mmmmm…yummy. I love anything that even comes close to resembling anything mexican. ;0) Sarah, from http://www.mealplanningmommies.com did a great chimichanga recipe that reminds me of this one, and I LOVED it so much that I have made it several times in the last month.