Baked chimichangas recipe

I’m so excited to share this one with you. This baked chimichangas recipe is the kind of dinner I crave after a busy day when I want something bold, satisfying, and just plain fun.

What I love about it: You get all the crisp, flavorful goodness of a traditional chimichanga, but baked instead of deep-fried. That means less mess and less fuss.

I like to fill mine with seasoned ground turkey, refried beans, and plenty of melty cheese. Once rolled, I brush the tortillas with a little butter and bake them until perfectly crisp. Top them with salsa, sour cream, guacamole, or fresh tomatoes — or whatever feels right. These are fun to make and even more fun to eat.

Recipes to try next

• Chi Chi’s chimichangas. Filled with tender rotisserie chicken, refried beans, and plenty of melted cheese.
• Easy pork verde tacos. Slow-cooked pork in salsa verde with a creamy jalapeño sauce for a bold, flavorful taco night.
• Cilantro lime chicken thighs. Bright, bold flavors for a slightly lighter night.
• Shredded chicken tostadas. Crisp corn tortillas topped with shredded Mexican chicken, refried beans, guacamole, pico de gallo and cheese.
• Mexican shredded chicken. A simple yet delicious shredded chicken recipe with salsa, cumin and chili powder. This one’s great for tacos or burritos.

Baked chimichangas recipe

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Bold, satisfying, and easy! Tortillas stuffed with meat, cheese, and beans that are baked for a crispy outer texture.

• Author: Bobby
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Oven-baked
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs ground turkey
• 1 (1.25 ounce) packet taco seasoning
• 1 1/4 cups water
• 1 teaspoon ground cumin
• 2 teaspoons fresh oregano (chopped)
• 2 tablespoons fresh cilantro (chopped)
• 2 green onions (chopped)
• 1 (4 ounces) can dice green chilies
• 2 cups shredded Coly-jack cheese
• 1 (16 ounces) can refried beans
• 6 large flour tortillas
• 4 tablespoons melted butter

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Instructions

1. Cook the meat filling. Preheat the oven to 450°F (230°C). In a large skillet add ground turkey and brown over medium-high heat. Add the taco seasoning and stir. Add the water and stir. Reduce the heat to medium-low and simmer until the liquid has reduced by two-thirds.
2. Add seasonings and vegetables. Add cumin, oregano, cilantro, green onions, and green chilies. Simmer until the rest of the liquid has evaporated.
3. Prepare the tortillas and filling. In a small saucepan heat the refried beans until warm, smooth, and easy to spread. Warm the tortillas according to package directions. Lay a tortilla onto a flat surface such as a cutting board, spread a thin layer of refried beans into the center of the tortilla, top with the meat filling mixture, and sprinkle some cheese over the meat. Roll up the tortillas while tucking in the sides. Place onto a lightly greased baking sheet, arranged so that they are not touching. Repeat until all of the tortillas are rolled.
4. Bake until golden and crisp. Brush the chimichangas on the tops and sides with melted butter. Place into the oven and bake for 15 to 20 minutes or until golden brown and crisp. During the last few minutes of cooking top each tortilla with remaining Colby-Jack cheese. Bake until the cheese has melted.

 

Nutrition

• Serving Size:
• Calories: 519
• Sugar: 2.4 g
• Sodium: 1351.6 mg
• Fat: 24.6 g
• Carbohydrates: 43.1 g
• Protein: 32.2 g
• Cholesterol: 102.4 mg