Baked Chimichangas Recipe

Name: Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked; 1 cup chopped onion; 2 garlic cloves, minced; 2 -4 chipotle chiles, chopped; 1 teaspoon ground oregano; 1/4 teaspoon salt; 1/2 - 1 teaspoon crushed red pepper flakes; 2 cups shredded monterey jack cheese; adobo sauce (from chipotles); 8 -10 large tortillas (white flour or whole wheat); Condiments; shredded lettuce; chopped tomato; salsa or picante sauce; sour cream; guacamole; sliced jalapeno; sliced olive; gravy (made from the meat-I make it quite spicy)

Servings: persons

2 -3 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked
1 cup chopped onion
2 garlic cloves, minced
2 -4 chipotle chiles, chopped
1 teaspoon ground oregano
1/4 teaspoon salt
1/2 - 1 teaspoon crushed red pepper flakes
2 cups shredded monterey jack cheese
adobo sauce (from chipotles)
8 -10 large tortillas (white flour or whole wheat)
Condiments
shredded lettuce
chopped tomato
salsa or picante sauce
sour cream
guacamole
sliced jalapeno
sliced olive
gravy (made from the meat-I make it quite spicy)

1
After stewing the meat on a crockpot or pan drain off liquid and reserve.
2
Shred and chop meat-set aside.
3
In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
4
Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
5
Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
6
Warm tortillas in the oven so they are bendable.
7
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.
8
Place on a lightly greased cookie sheet-repeat.
9
Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
10
With the juices from the cooked meat I make a spicy gravy to offer with this.
11
When done remove from oven.
12
Serve with condiments, spanish rice and refried beans.
13
Believe me when I say you will roll away from the table!
14
To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 -3 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked, 1 cup chopped onion, 2 garlic cloves, minced, 2 -4 chipotle chiles, chopped, and more.

Yes, Baked Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chimichangas

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