Easy Oven Baked Chimichangas Recipes

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

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.

EASY OVEN-BAKED CHIMICHANGAS RECIPE

Steps:

• Prepare rice entree according to package instructions and set aside. Mix seasoning ingredients in a small bowl and set aside. Grease a large baking sheets with oil or cooking spray. Preheat oven to 450 degrees F.
• In a large skillet, heat approximately 2 tablespoons olive oil over medium-high heat. When hot, add chicken strips and cook until no longer pink and starting to brown. Add bell pepper and onion to chicken and cook over low heat just until vegetables are just barely tender-crisp (don't over cook). If any liquid remains in pan, drain it off. Sprinkle chicken/veggies with seasoning and drizzle 1-2 tablespoons water over seasoning. Stir to combine with chicken/veggies.
• Lay one tortillas on clean work space or counter top. Place approximately 1/2 cup of chicken & vegetable mixture in the middle of the tortilla, in a line. Place approximately 1/4 cup of rice on top of chicken. Top with shredded cheese if desired.
• Fold opposite sides of the tortilla (near each side of the "line" of ingredients) inward towards the center. Fold bottom edge (edge closest to you) of tortilla over filling. Roll until filling is completely enclosed. Place seam side down on baking sheet. Repeat with additional tortillas. When all tortillas have been filled, spray or brush tops and sides of chimichangas generously.
• Bake in oven for 10-15 minutes, turn chimichangas over once after about 5-7 minutes. Bake until browned and crispy. Serve with sour cream, guacamole, salsa, etc.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

BAKED CHICKEN AND RICE CHIMICHANGAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
• Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
• Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
• Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

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.

EASY BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400°F. Line a large baking sheet with foil or a silicone baking mat.
• Mix chicken, salsa, beans, cumin and cheese. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over the filling, then roll up from bottom and place seam-side down on the prepared baking sheet.
• Brush the tops of each chimichanga with melted butter. Bake at 400°F for 25 minutes or until golden and crispy.
• Garnish with desired toppings and serve with sour cream, guacamole and salsa on the side.

OVEN BAKED CHIMICHANGAS

Steps:

• Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes.
• Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
• Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute.
• Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.
• Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400°F.
• Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet.
• Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
• Garnish with your favorite toppings and serve with salsa on the side.

QUICK AND EASY CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

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.