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    You are in: Home / Recipes / Streamlined Chimichangas Recipe
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    Streamlined Chimichangas

    Streamlined Chimichangas. Photo by Melanie Makes

    1/10 Photos of Streamlined Chimichangas

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Mysterygirl's Note:

    This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.

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    Units: US | Metric


    1. 1
      Preheat oven to 475 degrees.
    2. 2
      Brown meat with onion and garlic.
    3. 3
      Drain, but do not rinse.
    4. 4
      Stir in picante sauce, cumin, oregano and salt.
    5. 5
      Simmer 5 minutes or until most of the liquid has evaporated.
    6. 6
      Brush one side of the tortillas with butter.
    7. 7
      On unbuttered side spoon heaping 1/3 cup of meat mixture into center.
    8. 8
      Fold 2 sides over filling, fold ends down.
    9. 9
      Place seam side down in a 13 x 9 x 2-inch baking dish.
    10. 10
      Bake for 13 minutes or until golden brown.
    11. 11
      To serve, top with sour cream, guacamole and additional picante sauce.

    Ratings & Reviews:

    • on May 02, 2002


      Oh goodness - the RAVES I got when I decided to do Mexican night starring these chimichangas. Everyone loved these - next time I'll make a double batch. For the four people who were eating, the six chimichangas this made just wasn't enough. I paired it up with Sweet Corn Tomalito and refried beans. WONDERFUL! This is going in my permanent recipe collection.

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    • on July 17, 2002


      These were very very GOOD they were so easy to make and my family loved it. I did add some shredded cheddar cheese ontop for the last few minutes of baking. I will keep this recipe on file THANKS for sharing this one with us. :)

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    • on June 12, 2002


      OK, I fudged on this great recipe, but I had to tell you how wonderful it was! I made JoAnn's Italian Beef (Italian Beef) recipe the other day and still had a bunch of beef leftover. So I made the chimichangas with that instead of the ground beef. I omitted the salt, but followed the rest of the recipe. I used mild Pace Picante sauce and vidalia onions. Since I'm on the Sugar Busters program I used whole wheat flour tortillas. Next time I'll watch them in the oven a little more closely as I seriously browned the tops. But this chimichanga recipe could put a serious hurtin' on local Mexican restaurants. Muy bueno!

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    Read All Reviews (181)


    Nutritional Facts for Streamlined Chimichangas

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 373.6
    Calories from Fat 200
    Total Fat 22.2 g
    Saturated Fat 10.0 g
    Cholesterol 71.7 mg
    Sodium 761.3 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 2.1 g
    Sugars 2.5 g
    Protein 18.2 g

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