Best 4 Baked Vegetarian Chimichangas Warm Or Cold Recipes

VEGETARIAN CHIMICHANGAS

Steps:

• Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
• Heat the 2 teaspoons oil in a large skillet over medium heat and cook the onions and garlic, stirring often, until the onions are soft, about 3 minutes. Add the mushrooms, cumin, salt and green chiles. Cook, stirring occasionally, until the mushrooms are soft, 3 to 4 minutes.
• Transfer the mushroom mixture to a large bowl and add both beans, tomatoes, brown rice, cheese, the 1 cup salsa and 1/2 cup cilantro. Stir to combine the filling.
• Place 3/4 to 1 cup of the filling in the center of each tortilla and fold the sides in. Then fold the bottom up to cover the filling and fold the top down.
• Place the chimichangas, seam-side down, on the prepared baking sheet and brush or spray them lightly with oil. Bake until the tortillas are golden brown, about 15 minutes. Serve with sliced avocado, sour cream, extra salsa and cilantro.

VEGETARIAN BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
• FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
• Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
• Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
• Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
• Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
• Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
• Cook other side 4-10 minutes or until golden brown.
• Serve topped with salsa, sour cream, green onions & almonds.

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.

CHICKEN CHIMICHANGAS

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g