Baked Chimichangas

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.