These are perfect with the perfect heat and texture! Warm tortillas in the oven so they are bendable. My kids ate them in record time and asked if there would be any leftovers! I love chimichangas but they’re usually dripping with grease. These are awesome!! Continue with remaining filling, cheese, and tortillas. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga. They can be made ahead of time and baked throughout the week or you can make them from start to finish in just over 30 minutes! They will stay fresh in the freezer for up to two months. Thank you, thank you. The love for Mexican food is in my blood.
In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning. Then add cumin, chili powder, chiles in adobo and a couple large pinches of salt and pepper. This post may contain affiliate links. When you’re ready to bake, just unwrap each chimichanga from the foil and place on a parchment lined baking sheet. I have a recipe similar to this, and like Mel said, you can just freeze the chimi before baking. YUM! Easy to make and great flavor. I used leftover chicken from the Honey and Spiced Chicken Bake recipe.
If served with rice and refried beans you will be rolling away from the table.
My husband, son, and I loved the chimichangas!
Fast and easy too. Adding this to my library ! Please read my disclosure policy.
Bake for 20-25 minutes or until dark golden brown and crispy on the outside. I’ve been making these for several years now and now and guests love them! Beer Cheese Potato Soup with Sausage [VIDEO! Do YOU like this Easy Oven Baked Chimichangas Recipe? Brush with melted butter. Then fold the left and right sides of the tortilla in towards the center, and roll the chimichanga away from you, sealing the contents inside. I’ve made these with chicken, pork, and beef. Flour tortilla’s that are filled with ground beef, refried beans, salsa, cheese, and baked to a crispy perfection. To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top. If desired, broil for 1 minute or until browned. Baking chimichangas is not only so much heart healthier but it saves calories!! These beef chimichangas take just minutes to throw together and come out of the oven perfectly crisp on the outside and ooey gooey cheesy on the inside! Bake at 400°F for 25 minutes or until golden brown and crispy. Garnish with sour cream and Pico de Gallo and enjoy! This is a great recipe! I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. Early mornings are not something I easily snap back into. However, the best chimichanga is fully dressed so make sure you have some fresh guacamole, pico de gallo, and sour cream to top yours.
Thank you for the great recipe! Definitely saving this recipe though. Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find. I like to keep a bag of these chimichangas in my freezer at all times! You can use corn tortillas for tacos and enchiladas — just warm the tortillas in the oven with a damp cloth over the top.
This post is sponsored by Gorton’s Seafood. Your email address will not be published. My friends all love it when I cook these, and they're much healthier than fried chimichangas. Mesa has great Mexican food. These turned out great and even my pickiest eaters loved them. I’m actually in the kitchen now making them again. Baked Chimichangas Recipe by Diana Adcock. Learn how your comment data is processed. I just added a little sour cream when I served it, and it was great! Continue heating over medium heat for 4-5 minutes stirring occasionally. My husband just said "five stars" and "super delicious" when I asked him how he would rate it. So the calories per a serving is only 197 !! Brush with olive oil or vegetable oil. Place chimichangas on baking sheet and bake for 20-25 minutes or until golden brown and crispy. This Baked Chimichanga recipe is much healthier and easier to make than the classic deep-fried chimichanga. After stewing the meat on a crockpot or pan drain off liquid and reserve.
In a large skillet add ground beef and onions and cook until brown. Your email address will not be published.
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