Oven baked chimichangas? Sure, why not?

April 19, 2007 by Heather 

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.

  • 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

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.

Filed Under: Beef, Cook it up!, Cooking Basics, Main Dishes
Tagged:

Comments

12 Responses to “Oven baked chimichangas? Sure, why not?”

  1. Blogarita on April 19th, 2007 2:04 pm

    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!

  2. knitaddict on April 19th, 2007 4:55 pm

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

  3. jettybetty on April 19th, 2007 8:33 pm

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

  4. bramble on April 20th, 2007 5:16 pm

    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.

  5. Carye on April 21st, 2007 9:04 am

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

  6. Rona on April 22nd, 2007 9:35 am

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

  7. Stephanie on April 23rd, 2007 4:50 pm

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

  8. Trixie on April 24th, 2007 12:13 pm

    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

  9. Tammy on April 30th, 2007 6:17 pm

    I just can’t stop salivating…

  10. Home Ec 101 » Blog Archive » Chicken in the Crockpot on October 2nd, 2007 2:21 pm

    [...] measuring it, just dump a little in). Cook until tender, then shred with forks and serve in tacos, chimichangas, or [...]

  11. Jamie on April 14th, 2008 8:34 am

    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!!!

  12. Carpet Cleaner Newcastle on May 16th, 2008 5:12 am

    Oh boy I live Chimichangas. Restuarant about 500 yards from my front door does amazing ones, so they might have to go bust or change the menu before I venture into the kitchen to make them myself.

Bottom