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.
Oven Baked 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
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 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!
Those look REALLY good! I’m gonna have to try this one!
I will have to try these–I love my chimichangas!
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.
Wow this looks good! I’ll probably substitute the beef for chicken, but still… yum! I think I have everything to try this too!
Wow! This sounds like a winner to me. We love a lower fat alternative.
These look good, and easy! I always shy away from making chimi’s b/c of the frying, never thougth about baking them!
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
I just can’t stop salivating…
[...] measuring it, just dump a little in). Cook until tender, then shred with forks and serve in tacos, chimichangas, or [...]
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!!!
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.
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
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'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