Baked Chimis

Imagine that, another Mexican dish!  These are our absolute favorite!!  The great part about this recipe is that it makes a big batch(2- 9x13pans) so one pan can go in the freezer.  Or what I normally do is give one as a meal for someone in need.   

1 1/2 bags tortillas either medium or large shells

2 cans refried beans

shredded cheese(any kind will do)

2 packages Spanish rice

1 large can red enchilada sauce

1-15oz can tomato sauce

1-10 3/4 oz cream of mushroom soup

2 lbs meat(this can be shredded chicken, pork, or ground beef)

Cook Spanish rice and set aside.  Combine soups and sauces in large bowl and whisk together.  Cook your meat of choice.  Pour 1/3 of sauce over meat and stir.  Now you are ready to start filling tortilla shells.  This is how I layer mine:

Refried beans

Meat

Rice

Cheese

Then fold your shells...



 Place in greased pan.  Pour sauce over the top of the chimis followed by cheese.  Cover with aluminum foil.  Bake at 350 degrees for 1 hour.  If you want a crispy chimi do not cover with foil for last 30 minutes of baking.

Serve with sides of guacamole, sour cream, salsa and tortilla chips.  And don't forget your margarita!!!

Enjoy!