Baked Chimichangas

15m
Prep Time
40m
Cook Time
55m
Ready In


"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."

Original is 3 servings

Nutritional

  • 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

Step by Step Method

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.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting ground beef, look for a leaner option as it will help keep the dish low fat.
  • When selecting the chilies, mild chilies are recommended as they will not overpower the other flavors.

  • Substitute ground turkey for ground beef: This substitution is beneficial because ground turkey is a leaner meat than ground beef, so it will reduce the fat content of the dish.
  • Substitute whole wheat tortillas for flour tortillas: This substitution is beneficial because whole wheat tortillas are a healthier option than flour tortillas and will provide more fiber and nutrients to the dish.

Vegetarian Chimichangas Replace the ground beef with 1 (15 ounce) can of black beans, drained and rinsed. Add 1 cup of cooked rice, 1/2 cup of corn, and 1/2 cup of salsa. Increase the chili powder to 1 tablespoon and add 1/2 teaspoon of smoked paprika. Proceed with the recipe as directed.



Mexican Street Corn Salad - This delicious and easy-to-make side dish is the perfect accompaniment to Baked Chimichangas. It's a creamy, flavorful salad featuring roasted corn, cotija cheese, and a zesty lime-chili mayonnaise dressing. The sweetness of the corn and creaminess of the mayonnaise dressing perfectly complement the savory flavors of the chimichangas.


Mexican Rice: This flavorful rice dish is the perfect accompaniment to the Mexican Street Corn Salad and Baked Chimichangas. It's a simple yet delicious side dish made with white rice, onion, garlic, and cilantro. The nutty flavor of the rice pairs nicely with the creamy corn salad and the savory chimichangas.




FAQ

Q: How can I make this recipe healthier?

A: You can use low fat ingredients, such as ground beef, cheese, and sour cream, to make a healthier version of this recipe. Additionally, you can bake the chimichangas instead of deep-frying them.



Q: What ingredients do I need to make chimichangas?

A: To make chimichangas, you will need ground beef, onion, garlic, chili powder, cumin, oregano, salt, pepper, cheddar cheese, flour tortillas, and oil for frying. You may also choose to add other ingredients, such as sour cream, diced tomatoes, or beans.

3 Reviews

lazyme

Yum. These were really good. I ended up with 'fat' chimi's because I used the large burrito-sized tortillas. lol. My grandson stopped by while I was making them but didn't have time to sit down and have one with me, so he took one to work with him. He said that it reheats well in the microwave too. Thanks for sharing, Teresa.

5.0

review by:
(14 May 2019)

breezermom

I picked these for our main dish for Cinco de Mayo. Delicious the first time, but much better the 2nd day.....I guess the flavors had time to meld. My tortillas did not get as crisp as when you fry them, but that didn't detract from the flavor at all. Thanks for sharing! Made for FYC tag game.

5.0

review by:
(7 May 2018)

Luvcookn

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.

5.0

review by:
(16 Mar 2017)

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Fun facts:

Fun Fact #1: Chimichangas were supposedly invented by accident in 1922 by a Tucson, Arizona restaurant owner named Monica Flin. She dropped a burrito into a deep fryer and the chimichanga was born!

Fun Fact #2: In 2008, the chimichanga was declared the official state meal of Arizona. It was championed by former Arizona Governor Janet Napolitano who said, "The chimichanga is a symbol of the Mexican-American and Native-American heritage of Arizona."