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Thread: Baked Chimichange Recipe

  1. #1
    Super Member Yarn or Fabric's Avatar
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    My family loves Mexican food and last night I did not want to make tacos or enchiladas so I came up with a baked chimichanga recipe. I had found a recipe that I thought I'd like online and then realized that I pretty much had none of the ingredients at all so I had some kitchen fun with it...

    Here's my result - which was a huge hit last night! Next time I'll add a can of rinsed black beans since I really love my Mexican with black beans in it...

    I posted it on my personal website but thought I'd post it here for you guys as well...

    Little Bit Spicy Shredded Beef Baked Chimichangas Recipe

    1 medium onion, chopped
    3 cloves minced garlic
    Small amount of oil or nonstick spray
    1 1/2 lbs cooked then shredded beef
    1 can of black beans drained and rinsed *optional
    1 can Rotel tomatoes with green chiles
    1 tsp oregano
    2 tsp cumin
    1 tsp chili powder
    shredded Mexican cheese blend
    8" flour tortillas

    Serves 6-8
    Preheat oven to 400 degrees.
    Saute the onions and garlic in oil or with nonstick spray until the onions are soft. Add the shredded beef, Rotel tomatoes, oregano, cumin and chili powder. Cook until the liquid is gone.
    Microwave 6 tortillas until they are soft, about 40 seconds on high.

    Lightly oil or spray a cookie sheet with non stick spray. Lay a tortilla on the cookie sheet. Add cheese as desired. Put about 1/2 cup of the meat on top of the tortilla down the center of the tortilla, leaving about 3" on the top and bottom of the tortilla. Remember that you must be able to fold the sides over each other to completely enclose the meat so do not add too much meat mixture. Fold the bottom and top of the tortilla down over the meat. Fold the sides over the meat. The sides of the tortilla will overlap. Place on the cookie sheet with the folded sides down. Repeat for remaining tortillas. Lightly oil or spray the tops and sides of the chimichangas.
    Bake for 15-20 minutes until they are golden brown. Serve with rice and veggies. I do not make a sauce for these however you can add salsa, queso, etc as you like.


    ***These are a bit spicy - I think they are pretty mild but others might think they have a good kick. If you prefer milder foods, replace the Rotel with diced tomatoes instead or replace the spices and rotel with a taco seasoning packet. We also use a lot of black beans. You can use any kind you like or no beans at all.
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  2. #2
    Senior Member ragqueen03's Avatar
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    thanks i love chimichangas but was afraid to try making them. might have to give this one a try!

  3. #3
    Super Member Yarn or Fabric's Avatar
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    Oops - I noticed that I typed Chimichange instead of chimichanga - and of course I noticed it after the edit option disappeared. :'(

  4. #4
    np3
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    sounds good!

  5. #5
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    I love Chimichangas. We have a chain restaurant here called Chilis. They used to have the best ones and also fried ice cream. I went there for lunch on Wed. and they don't have either anymore. Their chimichangas had a sauce but they were deep fried. Yours sounds so much healthier. I sometimes use the Mexican tomatoes in cooking.They're hot but not quite as hot as the Rotel.

  6. #6
    Super Member Yarn or Fabric's Avatar
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    I'm sure you could add a sauce to them.. I know the chimichangas at my local Mom & Pop Mexican place (we have A LOT of Mexican places here in town.) and it is covered in cheese sauce which is also very good too...

  7. #7
    Senior Member JusticeClan's Avatar
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    Thanks for the recipe. We also love Mexican food.
    Did you use mild Rotel? It comes in Mild, Medium and Hot. We usually use mild so that probably wouldn't make it too spicy---would it?

  8. #8
    Super Member Yarn or Fabric's Avatar
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    I'm pretty sure the one I used was mild. It was the rotel with green chiles

  9. #9
    Senior Member Sandra-P's Avatar
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    Makes me hungry. Thank you for posting.

  10. #10
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    Thanks...will make these...love chimis:)

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