Baked Chimichangas With Fish Recipes

EASY CHEESY FISH & VEGGIE CHIMICHANGAS

Steps:

• Preheat oven to 425, and cook the tenders per box directions. Remove, then turn oven up to 450.
• Place two fish tenders on one end of each wrap.
• Top each with 1/4 of the vegetables, then a slice of cheese.
• Fold the top & bottom edges in and roll like a burrito. Try and get the cheese to end out towards the top, so it will melt down.
• Place the wraps on the baking sheet. The oil from baking the fish, will keep them from sticking. Coat with non-stick cooking spray, and pop them in the oven to crisp up, about 8 minutes. (Use convection is you have it, & cut crisp time down to about 5 minutes)

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

BAKED CHIMICHANGAS WITH FISH

Steps:

• Cook fish according to package instructions.
• Line 6 tortillas up.
• Spread a thin and even amount of beans in the center of each.
• Add an even amount of nacho cheese to each.
• Add one piece of cooked fish to each.
• Add an even amount of salsa to each.
• Sprinkle shredded cheese on.
• Fold in one inch of each side of the tortilla, then roll upwards towards the bottom. Make sure the fillings stay in place. Place folded side down on parchment-lined baking sheet.
• Brush each with melted butter and bake at 400 for 25 minutes.
• Serve with sour cream, cilantro, and guacamole.

IMPOSSIBLE™ BAKED CHIMICHANGAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
• Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
• Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
• Fold tortilla sides up over filling and roll up like burritos.
• Place chimichangas on a foil-lined baking sheet and brush with oil.
• Bake until golden and crisp, about 20 minutes.

EASY BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425.
• In large skillet, brown and crumble ground beef till no longer pink.
• Drain off any fat.
• Add the salsa, black beans and cheese to the meat.
• Over low heat, heat meat mixture through till cheese is melted.
• Divide meat mixture evenly between the tortillas.
• Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
• Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
• Bake for 20 minutes or until chimichangas are nicely golden and crispy.
• *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.

BAKED CHIMICHANGAS

Steps:

• 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
• 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
• 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
• 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

BAKED CHICKEN CHIMICHANGA

Steps:

• Stir together cream cheese, pepper jack cheese and taco seasoning.
• Fold in chicken.
• Divide amoung tortillas.
• Tuck in sides and roll up each tortilla.
• Lay seam side down in a sprayed 9" X 13" baking dish.
• Spray tops of tortillas with cooking spray.
• Bake @ 350 for 15 minutes.
• Turn Chimi's over and bake an additional 15 minutes.
• Serve with cheddar cheese, green onions, sour cream and salsa.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

BAKED CHIMICHANGAS

Steps:

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