Baked Chimichangas

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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.
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