Best 6 Baked Chimichanga Pinch Of Nom Recipes

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400°F.
• Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet.
• Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
• Garnish with your favorite toppings and serve with salsa on the side.

BAKED CHIMICHANGAS

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.

BAKED CHICKEN CHIMICHANGAS

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.

BAKED CHIMICHANGAS

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!

BAKED BEEF CHIMICHANGAS

Steps:

• Heat skillet on stovetop on high heat with a drizzle of olive oil.
• Place roast in pan.
• Sear on both sides.
• Place in slow cooker on high heat.
• Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
• At that point, shred the beef. I find using two forks work the best.
• Add the green chili and the chopped cilantro to a bowl.
• Mix together with the beef.
• Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
• Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
• Spray baking sheets with cooking spray.
• Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
• I fold them by folding the shell by a third.
• Tuck in the sides.
• Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
• Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
• Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
• Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
• Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)

BAKED CHIMICHANGAS

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.