Baked Chimichangas

Prep Time
Cook Time
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 recipe yields 3 servings


  • 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 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 & Variations

No special items needed.



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.

review by:
(14 May 2019)


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.

review by:
(7 May 2018)


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:
(16 Mar 2017)