Baked Chimichangas

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.

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You can make this recipe much quicker by buying Old El Paso prepared Mexican style meat and adding your own finishing touches like chipotle peppers or just using the meat lik it is. We also use the Mexican style Cheddar-Monterey Jack cheese which gives this recipe some oomph and use the condiments on the side as you normally would. Also, we are very fat conscious and use some Pam spray directly on the chimis as fat and they "fry" crisper than you can believe. The important thing is using the oven cooking time posted because the poster was correct on that. We also use shredded pork, shredded chicken or believe it or not, good crab meat in these and the taste is awesome!

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*****EXCELLENT*****

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I tried this last night and it was delicious. I would love to have the recipe for the spicey gravey you serve over this.

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Made these tonight for dinner using chicken and cooked the meat in the crockpot. It was very tender and flavorful. I love the idea of baking these in the oven. They turned out better than the ones that you fry in oil. We all enjoyed them and they were a breeze to put together. Thank you DiNeal for a terrific chimichanga recipe.

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wish i could give this 6 stars! great recipe- i used shredded chicken and mixed in some onion and garlic cooking sauce when i sauted the onions- gave it a little more kick...also made a spicy gravy out of the drippings and chicken broth...the whole family loves them- even the 2 yr old :) thanks DiNeal!

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I made this for the first time 2 weeks ago. We have now made these 4 times since then. My favorite thing to get in Mexican restaurants is Chimichangas, but this way I'm sure is much healthier and in my opinion just as tasty. If you prefer not so spicy dishes, you may want to consider eliminating the red pepper.

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OH BOY!! These are wonderful! I used meat that was done in the crockpot. And baking them is SO much easier than frying. Served the way you suggested, and yes..I'm still full!!(Made them Sat. night)LOL..Thanks for a real keeper.

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I can't believe I haven't reviewed this yet. It is a fantastic recipe. We must make it at least once a month and have for a couple of years. It turns out beautifully, with no fat. It's a keeper, and we've made it with all three meats.

Thanks so much, Dib!!! As usual, your recipes rock.

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I didn't follow the filling recipe since I was using what I had on hand, but I'm still rating a 5-star based on my results. I used a piece of pork shoulder roast that I had previously cooked. It had been seasoned with a cumin-chili powder- spice blend, seared and then slow cooked with sauteed onion, garlic and diced green chilies, with chicken broth and white wine as the liquid. I shredded the meat and added some of the cooked onion/peppers and about 1/4 C broth (for 2 chimichangas) and about 2 T of cilantro pesto (homemade, frozen in ice-cube trays), plus about 1/2 tsp ground cumin and then heated to absorb excess liquid. After that I followed the recipe instructions: I wrapped the tortillas in a terry towel and warmed them in the microwave on 10% power for about 10 minutes and they softened nicely. I used a mexican cheese blend (all white cheeses) with the filling and I sprayed the tops with PAM and baked them in a 425 oven about 18 minutes. It was the first time I'd made baked chimichangas, and I was impressed with the way they crisped with minimal fat. I served with spanish rice and black olives, sliced avocados and red peppers, and garnishes of sour cream, salsa, and Kraft Mexican 4 cheese blend. With the meat pre-cooked, it was a simple and quick dinner, and very tasty! I will definately be making these again!

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Be still my heart, all 5 of my kids ate it. Even my picky one. I can't believe she tried it bc she kept declaring she wouldn't eat it while I was making it. She has gone to bed with literally not a bite of dinner bc she refused to eat what I made (and that's her choice. There is always breakfast), so I was certain this would be one of those nights. I can't taste anything because I have a cold, but I'm sold. I served it on coleslaw mix bc I like the crunch and it stands up to the heat. We also had guacamole and sour cream. I made my own tortillas. I wish I had added more cheese to each one bc I love cheese (not that I could taste it tonight...) or made a cheese sauce. I'd love to know which one the other reviewer made. I only used 1 pepper bc I wouldn't be able to taste how hot it was for the kids, but next time when I'm not sick, I'll see if that was enough, or if I want more. Thanks for a great recipe. This one is going in my book. That's serious.

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These are great, even my 4 yr old loved them. A new regular at our house for sure.

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This was a huge hit!! I used chicken - didn't quite get the "gravy" thing, but I added some of the chicken cooking broth to the chicken mixture and let it simmer - or otherwise I think it would have been too dry. I made it extra special by making the tortillas from scratch - worth the effort- for sure!! Also, my favorite Mexican place serves the Chimichangas with a cheese sauce so I made a quick, easy cheese sauce to go on top. I took another reviewers advice about spraying the "Pam" before baking. Made the tortillas crispy and flaky! Delicious!!

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I was planning a taco night until I saw this recipe. These are amazing...only thing I changed was that I basted with a melted butter/olive oil mixture lightly as I was out of cooking spray. Next...I'm filling with fish, shrimp or crab. Thank you for this awesome recipe.

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i actually let the meat simmer in the gravy til it was almost gone and then I just topped it with lettuce, tomatoes, salsa, sour cream and my secret ingredient.... HONEY!!

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Thank you for posting this! We love it!

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I made just as directed. Delicious!

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I made this last night and although the filling was fine, I found the baked tortilla very, very hard and flavorless. I baked at 375 for 35 minutes.

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