By AuntMare on April 20, 2008
Photo by NELady
Photo by NELady
"A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up."
Serving Size: 1 (245 g)
Servings Per Recipe: 10
"Great chimichangas!! I followed the instructions as written. I baked 4 and froze the rest. I didn't make the sauce but will next time. I'm sure I didn't roll them right this time but after seeing the photo I'll do better. The flavor was perfect. We enjoyed these as part of a mexican meal with beans and rice. Thanks for sharing. Made for PAC 2011."
"These were great! Quick to make and everyone loved then. The only thing I changed was using black beans rather than the refried beans. We will be making them again"
"What a fantastically easy and delicious recipe! I made this pretty much exactly to recipe, and it was perfectly spicy for me. I baked some fresh and froze some. When I thawed and baked those, they were just as good as the fresh chimichangas. I was very pleasantly surprised! I actually only made 6, I froze the filling from the other 4 for the next time I make tacos, I think it will work wonderfully. Thank you for a fantastic, easy, OAMC recipe."
"This was delicious. I made a couple of changes (had to use what was in the pantry). Instead of tomato sauce, I blended up a can of tomatoes. I added some salsa to the meat mixture. I used a whole onion instead of measuring out 1/2 cup. Also, I substituted whole wheat tortillas for regular white flour tortillas, and used olive oil instead of butter. After they were done baking to a crisp, I sprinkled medium cheddar cheese over the chimichangas and baked them for another three-five minutes (until the cheese was bubbling). Then I spooned the sauce over the top. Served with a green salad. It was simple to make, and a hit! They were VERY filling. Next time I will use the suggestion to freeze some of the chimichangas. Thanks for a super simple & tasty recipe! I will make this again."