Best 6 Baked Chimichangas Taste Of Home Recipes

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**Baked Chimichangas: A Crispy Delight for Every Occasion**

Craving a crispy, cheesy, and flavorful Mexican dish? Look no further than baked chimichangas! This delectable treat combines the classic flavors of Mexican cuisine with the convenience of baking, making it a perfect meal for busy weeknights or special occasions. Indulge in a symphony of textures and flavors as you bite into a golden-brown tortilla enveloping a savory filling of seasoned meat, melty cheese, and a delightful blend of spices. Whether you prefer traditional beef or crave a vegetarian option, this versatile dish offers something for everyone.

**Recipe 1: Classic Beef Chimichangas**
Embark on a culinary journey to the heart of Mexico with this classic beef chimichanga recipe. Tender seasoned ground beef, sautéed with a blend of aromatic spices and fresh vegetables, forms the base of this flavorful filling. Encased in a crispy tortilla and smothered in a rich and tangy enchilada sauce, these chimichangas are sure to tantalize your taste buds.

**Recipe 2: Vegetarian Chimichangas**
For a meatless twist on this Mexican delight, try the vegetarian chimichangas. Grilled zucchini, bell peppers, and onions take center stage, providing a colorful and flavorful filling. Paired with a blend of Mexican spices, black beans, and gooey cheese, these chimichangas offer a satisfying and nutritious alternative.

**Recipe 3: Sweet Potato and Black Bean Chimichangas**
If you seek a unique and wholesome option, venture into the realm of sweet potato and black bean chimichangas. Roasted sweet potatoes and hearty black beans combine to create a filling that is both sweet and savory. Accented with a touch of heat from chili powder and cumin, these chimichangas are sure to please even the most discerning palate.

**Recipe 4: Chicken Chimichangas**
For a classic Mexican flavor with a twist, explore the chicken chimichangas. Seasoned and grilled chicken breast, accompanied by a medley of vegetables, creates a filling that is bursting with flavor. Wrapped in a crispy tortilla and smothered in a creamy tomatillo sauce, these chimichangas offer a delightful balance of textures and tastes.

Let's cook with our recipes!

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS



Shortcut Oven-Baked Chicken Chimichangas image

Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup canola oil, divided
1 small onion, chopped
1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
1 package (8.8 ounces) ready-to-serve long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Mexican cheese blend
1/3 cup chopped fresh cilantro
6 flour tortillas (10 inches), warmed
Salsa

Steps:

  • Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.

BAKED BEEF CHIMICHANGAS



Baked Beef Chimichangas image

Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It's the taste of being fried, but it's baked with fewer...

Provided by Beth Colon

Categories     Tacos & Burritos

Time 4h50m

Number Of Ingredients 11

2 lb beef roast
2 pkg fajita seasoning
2 Tbsp garlic, diced
1 large onion
1 can(s) diced green chilis
1/4 c cilantro, fresh
1 can(s) refried beans
1 pkg Colby Jack cheese
2 pkg soft taco shells (10 count)
sour cream, for garnish
vegetable oil or cooking spray

Steps:

  • 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
  • 2. Place roast in pan.
  • 3. Sear on both sides.
  • 4. Place in slow cooker on high heat.
  • 5. 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.
  • 6. At that point, shred the beef. I find using two forks work the best.
  • 7. Add the green chili and the chopped cilantro to a bowl.
  • 8. Mix together with the beef.
  • 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
  • 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
  • 11. Spray baking sheets with cooking spray.
  • 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
  • 13. I fold them by folding the shell by a third.
  • 14. Tuck in the sides.
  • 15. 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.
  • 16. 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.
  • 17. 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).
  • 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
  • 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)

BEEF CHIMICHANGAS



Beef Chimichangas image

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chiles
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.

BAKED PORK CHIMICHANGAS



Baked Pork Chimichangas image

Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds)
3 cans (4 ounces each) chopped green chiles
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups shredded reduced-fat cheddar cheese
2 cups picante sauce
1 large egg white
2 teaspoons water

Steps:

  • Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 475mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges

CHIMICHANGAS



Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

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.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

  • To make the chimichangas easier to roll, use large tortillas and fill them sparingly.
  • If you don't have a deep fryer, you can shallow fry the chimichangas in a large skillet with hot oil.
  • Be careful not to overcrowd the pan when frying the chimichangas, or they will not cook evenly.
  • Serve the chimichangas immediately with your favorite toppings, such as sour cream, guacamole, salsa, and cheese.

Conclusion:

Baked chimichangas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick and easy dinner, or for a party appetizer. With a variety of fillings and toppings to choose from, there is sure to be a chimichanga that everyone will love. Try making baked chimichangas today, and you will see why they are such a popular dish!

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