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This is soooooo good! I did cook the garlic in the meat towards the very end. I also added a little picante sauce, just to make it a little more saucy. I only added a little so I don't think it made much of a difference so I won't do that again. Added some cheese to the inside then also some on the top after they came out.
These were very simple and quick to make, I had dinner done in about 30 mins.
I have 6 kids and some very picky eaters and everyone of them ate all of their serving and came back asking for more.
We will be making these again that is for sure!

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Chef~Mom February 08, 2011

Man! I really liked these! Halfed the recipe. Garnished with chopped lettuce, tomatoes, grated cheese and guacamole. Next time, sour cream and black olives in addition to the above. The addition of the vinegar was the ticket. Very tasty. And, they are crispy without frying. Try 'em!

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clevergirl3 August 24, 2012

Very good and easy. I did have to bake them for 12 min. to get light brown. Loved them with all the extras.

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adopt a greyhound January 16, 2014

This recipe is SO good & very easy! It's an interesting tangy, slightly spicy sauce but very authentic. We had leftover BBQ'd tri tip and used that as the meat for the filling. This recipe would be great with any meat, not just beef. We added some cheese to the the inside and guacamole and olives to the garnishes. This recipe is definitely a keeper! I'm anxious to try the sauce for other Mexican recipes!

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KadeWag September 10, 2013

Very good recipe and easy to make. I would have never thought to butter / bake the chimichangas and they turned out fantastic.

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kstroh1 December 04, 2012

We have never had chimichangas before and didn't know what to expect. We thought these were quite tasty and a nice change from the usual taco. Will make again.

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deepfreeze January 17, 2010

My DH and I enjoyed these Chimi's - he has never liked chimi's so I had a bit of trepidation - no need with this recipe - very tasty - thanks for sharing.

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Gagoo October 30, 2008

I made this recipe because it is my husband's favorite dish. I was a little concerned that the chimichanga wasn't going to be deep fried but in the end was very glad that the shell was very crunchy and tasty without having to use all that grease. My family and I don't eat very much red meat so I used chicken. I put the spices in a skillet and added chicken stock so that it could simmer for about 1/2 hour and be really tender. After the stock reduced I added the vinegar and started filling the tortillas. Awesome recipe, will definitely make it again!

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Fit Cook September 07, 2008

I used 2 chicken breasts instead of beef. Sauted 1 sliced onion and green pepper. Made 6 huge chimis. They were perfect. Will make again and again.

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Rusty-thing January 22, 2008

I found that the 2# was too much meat, and I minced my garlic instead of crushing it. THere is defiante flavor from the cumin , so if you omit that it would taste bland. You would need 2 packs of 10-12 tortillas to use all the meat, reduced to 1# and cut seasonings in half. I also set my oven on broil for the last 1-2 min to give them that golden touch, my oven didnt seem to get them the color. I also added cheese into the chimis. But overall was a great recipe , and would use this again.

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cleo_woman August 08, 2007
Baked Baja Beef Chimichangas