Learn how to make chimichangas the easy way - no one will know they are not fried. Baked crispy to perfection and loaded with chicken, cheese or beef - the filling is up to you.
Crispy Baked Chimichanga Recipe
1 lb ground beef (or cooked rotisserie chicken)
1 medium onion, chopped
1/2 tsp garlic powder
3/4 cup pico de gallo, salsa or picante sauce
3/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 flour tortillas (7 to 8 inches)
1/4 cup melted butter
shredded cheese (cheddar or Mexican)
PREHEAT oven to 475 degrees.
Fry ground beef with the onion and garlic powder; drain. Stir in the pico de gallo, cumin, oregano and salt. Simmer for a few minutes or until liquid is gone.
Brush one side of the tortilla with melted butter and on the other side place heaping 1/3 cup meat mixture in the center. Fold two sides over the filling and place seam-side down in a 9x13 inch pan.
Bake for 10 minutes, bring out of the oven and drizzle enchilada sauce over all and top with shredded cheese. Place back in the oven until everything is hot and cheese is melted.
Toppings: chopped cilantro, sour cream, shredded lettuce and diced tomatoes.