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Baked Chimichangas

"This is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. You can top these chimichangas with your favorite salsa and sour cream. Use low fat ingredients to make an excellent low fat chimi."

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Prep Time: 15m

Cook Time: 40m

   

Servings: 2-4  

 
 
  • 5.0000

Love that these chimichangas are baked! Doubled the recipe and used part Mexican chili powder and Ancho chili powder for a wonderful heat. Served these with sour cream and chipotle hot sauce. We all really enjoyed our dinner! Thanks for sharing.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/2 pound ground beef (or shredded)
  • 1 yellow onion, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 can (8 ounce) tomato sauce
  • 2 tablespoons green chilies (chopped mild chilies)
  • 1/3 cup shredded cheddar cheese
  • 4 (204 grams) flour tortillas (8 inch)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat the oven to 350°F.

Step 2

Spray a nonstick baking sheet with nonstick spray; set aside.

Step 3

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Step 4

Add the beef, onion, garlic, chili powder, oregano, and cumin.

Step 5

Cook, breaking up the beef with a wooden spoon until browned, about 6 minutes.

Step 6

Drain off any grease.

Step 7

Stir in the tomato sauce and the chilies; bring to a boil.

Step 8

Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.

Step 9

Remove from the heat and stir in the cheddar cheese.

Step 10

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Step 11

Spoon about 1/2 cup of the filling into the center of each tortilla.

Step 12

Fold in the sides, then roll to enclose the filling.

Step 13

Place the chimichangas, seam-side down, on the baking sheet.

Step 14

Lightly spray the tops of the tortillas with nonstick spray.

Step 15

Bake until golden and crisp, about 20 minutes.

Step 16

Do not turn.

  Nutritional Facts
 
 
  • Serving Size: 1 (447.7 g)
  • Calories 645.1
  • Total Fat - 25.7 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 111.4 mg
  • Sodium - 981.7 mg
  • Total Carbohydrate - 62.9 g
  • Dietary Fiber - 11.2 g
  • Sugars - 10 g
  • Protein - 43.4 g
  • Calcium - 319.2 mg
  • Iron - 7 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
1 review

Love that these chimichangas are baked! Doubled the recipe and used part Mexican chili powder and Ancho chili powder for a wonderful heat. Served these with sour cream and chipotle hot sauce. We all really enjoyed our dinner! Thanks for sharing Teresa! Made for Billboard Recipe Tag.

 

Review by Luvcookn