Chimichangas – Oven Fried

by Heather on April 19, 2007

Heather says:

Who says chimichangas have to be fried to be tasty? Not me. This is a great meal for a busy day, there’s almost no prep required.

Print the grocery list.

Oven Baked Chimichangas

Oven Baked Chimichangas

Oven Fried Chimichangas

  • 1 – 2lbs round steak
  • 1 cup salsa + extra for garnish
  • 1 cup grated cheese (cheddar or monterey jack) + extra for garnish
  • 4 burrito sized flour tortillas
  • about 1TBSP olive oil
  • optional sour cream, guacamole, cilantro

Directions

Place a roundsteak in a crockpot and cover with 1 cup salsa, cover, set on low for 4 – 6 hours. The steak should be fork tender when removed. Remove the steak (leave the juice behind) and shred with forks.

Preheat your oven to 375F.

On a clean baking sheet, place 1/4th beef mixture and approximately 1/4th cup of shredded cheese on each of the four tortillas.

Fold and lightly brush with olive oil.

Bake for 10 – 15 minutes until the chimichangas are golden.

Top with desired garnish: salsa, sour cream, shredded cheese, guacamole, or cilantro and serve.

Suggested sides: Spanish rice, black beans, fried green corn

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I've used your oven-baking method before, with my own filling, but I finally made the complete recipe last week. Wow, so simple - and with my home-canned salsa, very affordable. Everyone thought this tasted great, but DS requested that next time the meat gets shredded into smaller pieces. It's weird, but I cannot find "round steak" in Gettysburg. Top or bottom or eye of, but not a whole round steak, so I used bottom round roast cut into pieces, rather than round steak, and I guess my shredding-with-two-forks skilz leaves something to be desired. I'll definitely use this again :-)

Wow, those Chimichangas look delicious! I'll have to add those to my menu this week. I'm also making Southwest Corn Chowder and Baked Potato Soup - two of our fall favorites! And thanks for posting the recipe - I'm going to the store today and will make sure and add those ingredients to my list. Mmm.

I didn't end up making the chimichangas with it untill it was about gone but I did cook a roast with salsa (and veggie jucie) and shredded it up and served with spanish rice--bit hit-thanks for the idea! another winner!

julie
meridian,ms

I'm like Stephanie- I've always shied away from making them because of the frying, and I can't get them where I live. I'm so in heaven now!!!

I just can't stop salivating...

I've made something similar for quite a while but always called them baked burritos. I like the idea of brushing them with oil to brown them a little. Looks YUMMY!

Trixie

These look good, and easy! I always shy away from making chimi's b/c of the frying, never thougth about baking them!

Wow! This sounds like a winner to me. We love a lower fat alternative.

Wow this looks good! I'll probably substitute the beef for chicken, but still... yum! I think I have everything to try this too!

two tips:
to make these gluten free, use corn tortillas, and cover them with sauce and cheese during baking. call them enchiladas.

tip 2- dont bump your arm on the pan while pulling them out of the oven. it really hurts.

I will have to try these--I love my chimichangas!

Those look REALLY good! I'm gonna have to try this one!

I make these often, usually with chicken, but sometimes with a bean and rice filling. They're great...don't miss the fried ones at all!

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