Baked Chimichangas

READY IN: 1hr 10mins
Recipe by Diana Adcock

If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.

Top Review by Karen From Colorado

Diana, these were fantastic! I have made chimichangas before but deep fried them. I like this recipe much better then my own. I served it on a bed of lettuce as suggested but topped it off with homemade green chili that I had frozen, diced tomatoes, guacamole and sour cream. Absolutly delicious with a side of refried beans and spanish rice.

Ingredients Nutrition

Directions

  1. After stewing the meat on a crockpot or pan drain off liquid and reserve.
  2. Shred and chop meat-set aside.
  3. In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
  4. Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
  5. Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
  6. Warm tortillas in the oven so they are bendable.
  7. Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
  8. Place on a lightly greased cookie sheet-repeat.
  9. Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
  10. With the juices from the cooked meat I make a spicy gravy to offer with this.
  11. When done remove from oven.
  12. Serve with condiments, spanish rice and refried beans.
  13. Believe me when I say you will roll away from the table!
  14. To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.

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