Baked Chimichangas

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Total Time
30mins
Prep
15 mins
Cook
15 mins

Ok, ok. I know. These aren't really chimichangas. But I'm from Ohio, where if you use a tortilla it is Mexican food. ;-) I made these as written, but I am also looking forward to trying them with some ground beef or some carnitas. This was originally written to use a toaster oven but I don't have one of those so I used the regular conventional oven. You can definitely use a toaster oven if you have one though. Use the "high" setting if your toaster oven does not have a temperature control dial. Originally from Rachael Ray via the Food Network website.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine turkey and chili powder (and other seasonings, if using). Add cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine well. Season with salt and pepper to taste.
  3. Place tortillas in a kitchen towel and place in microwave. Microwave 1 minute on high.
  4. To build the chimichangas, place one of the tortillas on a flat surface. Sprinkle 2 tablespoons cheese near one edge of the tortilla. Pile 1/4 of the filling on top. Tuck sides up and roll tightly. Repeat with remaining tortillas, cheese, and filling.
  5. Line a baking sheet with aluminum foil (DO NOT do this if you are using a toaster oven. Apparently foil can wreck the oven). Brush a thin layer of oil over the foil (If using a toaster oven, brush the oil directly on the baking tray).
  6. Place chimichangas on prepared sheet. Brush lightly, but completely, with oil.
  7. Bake until wraps are deeply golden, about 15-17 minutes.
  8. Serve with sour cream, cilantro, tomatoes, and salsa, if desired.