Baked Chimichangas Recipe 🌮
Overview:
Name: Baked Chimichangas
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour and 10 minutes
Description: If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.
Recipe Category: Lunch/Snacks
Keywords: Chicken, Pork, Poultry, Meat, Tex Mex, Southwestern U.S., Weeknight, Oven, Less than 4 Hours
Rating: 5 stars
Review Count: 32
Calories: 1240.4 per serving
Fat Content: 97.9g
Saturated Fat Content: 41g
Cholesterol Content: 137.5mg
Sodium Content: 980.7mg
Carbohydrate Content: 62g
Fiber Content: 4.2g
Sugar Content: 3.8g
Protein Content: 26.2g
Ingredients:
| Ingredients | Quantity |
|---|---|
| Pork | 2-3 |
| Chicken | 1 |
| Onion | 2 |
| Garlic Cloves | 2-4 |
| Chipotle Chiles | 1 |
| Ground Oregano | 1/4 |
| Salt | 1/2 – 1 |
| Crushed Red Pepper Flakes | 2 |
| Monterey Jack Cheese | 2 |
| Adobo Sauce | Optional |
| Tortillas | 8-10 |
| Lettuce | Optional |
| Chopped Tomato | Optional |
| Salsa | Optional |
| Sour Cream | Optional |
Instructions:
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After stewing the meat on a crockpot or pan drain off liquid and reserve.
-
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Shred and chop meat-set aside.
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In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
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Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
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Add adobo sauce if needed, you don’t want a totally dry mixture and you don’t want it soggy.
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Warm tortillas in the oven so they are bendable.
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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.
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Place on a lightly greased cookie sheet-repeat.
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Lightly oil the tops and bake in a 425°F oven for 20 minutes or a 375°F oven for 35-40 minutes-your choice.
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With the juices from the cooked meat, I make a spicy gravy to offer with this.
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When done remove from oven.
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Serve with condiments, Spanish rice, and refried beans.
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Believe me when I say you will roll away from the table!
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To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condiments sprinkled on top.
Conclusion:
These Baked Chimichangas are perfect for any occasion, whether it’s a weeknight dinner or a lively tailgate party. Packed with savory meat and gooey cheese, they’re sure to satisfy any Tex-Mex craving. And with the option to customize with your favorite toppings like lettuce, salsa, and sour cream, you can make them just the way you like. So roll up your sleeves and get ready to enjoy a delicious meal that will have you coming back for more!
