"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."
Recipe: #25547 February 03, 2017
- 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
Preheat the oven to 350°F.
Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
Add the beef, onion, garlic, chili powder, oregano, and cumin.
Cook, breaking up the beef with a wooden spoon until browned, about 6 minutes.
Drain off any grease.
Stir in the tomato sauce and the chilies; bring to a boil.
Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
Remove from the heat and stir in the cheddar cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about 1/2 cup of the filling into the center of each tortilla.
Fold in the sides, then roll to enclose the filling.
Place the chimichangas, seam-side down, on the baking sheet.
Lightly spray the tops of the tortillas with nonstick spray.
Bake until golden and crisp, about 20 minutes.
Do not turn.
Tips & Variations
No special items needed.