BAKED CHIMICHANGAS
Ok, ok. I know. These aren't really chimichangas. But I'm from Ohio, where if you use a tortilla it is Mexican food. ;-) I made these as written, but I am also looking forward to trying them with some ground beef or some carnitas. This was originally written to use a toaster oven but I don't have one of those so I used the regular conventional oven. You can definitely use a toaster oven if you have one though. Use the "high" setting if your toaster oven does not have a temperature control dial. Originally from Rachael Ray via the Food Network website.
Provided by ksduffster
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
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Tamika Murphy
[email protected]These chimichangas were a waste of time and ingredients. I would not recommend this recipe.
Ally Masoud
[email protected]I was disappointed with this recipe. The chimichangas were not as flavorful as I expected.
Mathew Brown
[email protected]I followed the recipe exactly but the chimichangas turned out dry and overcooked.
NT Hussen
[email protected]These chimichangas were difficult to roll and they fell apart when I tried to fry them.
Small Proof
[email protected]The filling in these chimichangas was a bit bland.
Hazrat Gul
[email protected]These chimichangas were a bit too greasy for my taste.
Bello Tosin
[email protected]I'm not a big fan of chimichangas, but I tried this recipe and I was pleasantly surprised. They were really good!
Fiyaz Ali
[email protected]These chimichangas were easy to make and turned out great! I will definitely be making them again.
Francis jamel Jamel
[email protected]I love this recipe! The chimichangas are always a hit with my family and friends.
Cassandra Salazar
[email protected]These chimichangas were delicious! The filling was flavorful and the tortillas were crispy.
Michael Sturgeon
[email protected]I've made these chimichangas several times and they are always a hit. They are easy to make and the results are always delicious.
Jessica Donya
[email protected]These chimichangas were a little too spicy for my taste, but I was able to adjust the recipe to make them milder. They were still very flavorful and I enjoyed them.
Serious Kid Business
[email protected]I had some leftover chicken and used it in these chimichangas. They were a great way to use up leftovers and they were delicious.
MD Rubell Vai
[email protected]These chimichangas were so easy to make and they turned out perfectly. The filling was flavorful and the tortillas were crispy. Will definitely make these again!
Kh Hridoy
[email protected]I love that this recipe uses baked chimichangas instead of fried. It's a healthier option and they taste just as good.
Justin Transue
[email protected]I've made these chimichangas a few times now and they are always a crowd-pleaser. They are easy to make and the results are always delicious.
Sadaat Ettihad Foundation
[email protected]These baked chimichangas were a hit with my family! The filling was flavorful and the tortillas were crispy. I will definitely be making these again.