Easy Baked Chimichangas Recipes

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

Steps:

• 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
• 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
• 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
• 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

Steps:

• Preheat oven to 425.
• In large skillet, brown and crumble ground beef till no longer pink.
• Drain off any fat.
• Add the salsa, black beans and cheese to the meat.
• Over low heat, heat meat mixture through till cheese is melted.
• Divide meat mixture evenly between the tortillas.
• Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
• Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
• Bake for 20 minutes or until chimichangas are nicely golden and crispy.
• *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.

Steps:

• After stewing the meat on a crockpot or pan drain off liquid and reserve.
• Shred and chop meat-set aside.
• In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
• Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
• Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
• Warm tortillas in the oven so they are bendable.
• Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
• Place on a lightly greased cookie sheet-repeat.
• Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
• With the juices from the cooked meat I make a spicy gravy to offer with this.
• When done remove from oven.
• Serve with condiments, spanish rice and refried beans.
• Believe me when I say you will roll away from the table!
• To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
• Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
• Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
• Fold tortilla sides up over filling and roll up like burritos.
• Place chimichangas on a foil-lined baking sheet and brush with oil.
• Bake until golden and crisp, about 20 minutes.

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine turkey and chili powder (and other seasonings, if using). Add cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine well. Season with salt and pepper to taste.
• Place tortillas in a kitchen towel and place in microwave. Microwave 1 minute on high.
• To build the chimichangas, place one of the tortillas on a flat surface. Sprinkle 2 tablespoons cheese near one edge of the tortilla. Pile 1/4 of the filling on top. Tuck sides up and roll tightly. Repeat with remaining tortillas, cheese, and filling.
• Line a baking sheet with aluminum foil (DO NOT do this if you are using a toaster oven. Apparently foil can wreck the oven). Brush a thin layer of oil over the foil (If using a toaster oven, brush the oil directly on the baking tray).
• Place chimichangas on prepared sheet. Brush lightly, but completely, with oil.
• Bake until wraps are deeply golden, about 15-17 minutes.
• Serve with sour cream, cilantro, tomatoes, and salsa, if desired.