Community Pick
Baked Chimichangas
30
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MAKE IT SHINE!
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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.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
30
People talking
ingredients
- 2 -3 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 -4 chipotle chiles, chopped
- 1 teaspoon ground oregano
- 1⁄4 teaspoon salt
- 1⁄2 - 1 teaspoon crushed red pepper flakes
- 2 cups shredded monterey jack cheese
- adobo sauce (from chipotles)
- 8 -10 large tortillas (white flour or whole wheat)
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Condiments
- shredded lettuce
- chopped tomato
- salsa or picante sauce
- sour cream
- guacamole
- sliced jalapeno
- sliced olive
- gravy (made from the meat-I make it quite spicy)
directions
- After stewing the meat on a crockpot or pan drain off liquid and reserve.
- Shred and chop meat-set aside.
- In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
- Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
- Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
- Warm tortillas in the oven so they are bendable.
- 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.
- Place on a lightly greased cookie sheet-repeat.
- Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
- With the juices from the cooked meat I make a spicy gravy to offer with this.
- When done remove from oven.
- Serve with condiments, spanish rice and refried beans.
- Believe me when I say you will roll away from the table!
- To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Diana Adcock
Contributor
@Diana Adcock
Contributor
"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."
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I used carne asada taco meat (pre-chopped steaks), but this was actually one of the easiest, most tasty chimichanga recipes I've tried.Reply
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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.Reply
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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!Reply
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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.Reply -
These are great, even my 4 yr old loved them. A new regular at our house for sure.Reply
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