Baked Chimichangas

We had these for dinner on Monday night and they were delicious!!  I don’t know if it’s true, but I like to think they’re healthier than a regular chimichanga would be, because they’re not actually fried.  We also used whole wheat tortillas.  Regardless, we’ll be having them again 🙂


  • 2 -3 lbs shredded beef or 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked  (We used pork, made in the crock pot.)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 -4 chipotle chiles, chopped   (we used green chilies)
  • 1 teaspoon ground oregano
  • 1/4 teaspoon salt
  • 1/2-1 teaspoon crushed red pepper flakes
  • 2 cups shredded monterey jack cheese
  • 8 -10 large tortillas (white flour or whole wheat)


  1. After stewing the meat in a crockpot, shred and chop meat-set aside.
  2. In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
  3. Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
  4. Warm tortillas in the oven so they are bendable.
  5. 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.
  6. Place on a lightly greased cookie sheet-repeat.
  7. Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.  (We did 425 for 20 minutes.)

I wish I’d taken a picture, so you could see how delicious they looked, but I didn’t – you’ll have to take my word on it!!


1 Comment

Filed under Recipe

One response to “Baked Chimichangas

  1. sounds like a good recipe that I’ll try! I love the “tried and true” ones….thanks!

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