BAKED CHIMICHANGAS
If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
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.
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Naomi Elisha
[email protected]These chimichangas were easy to make and turned out great! I will definitely be making them again.
Isah Gambo Turaki
[email protected]I made these chimichangas for a potluck and they were a hit! Everyone loved them.
Said Karisa
[email protected]These chimichangas were delicious! I will definitely be making them again.
Sawyer Pidcock
[email protected]I'm not a huge fan of chimichangas, but these were pretty good. The filling was flavorful and the chimichangas were crispy.
Maggie Partida
[email protected]These chimichangas were a bit bland. I added some extra spices to the filling and they were much better.
Bobby Delawder
[email protected]The recipe was easy to follow and the chimichangas were delicious. I would definitely make them again.
B Gamers
[email protected]I made these chimichangas for my kids and they loved them! They are now a regular meal in our house.
Shiva Ghimire
[email protected]I followed the recipe exactly and the chimichangas turned out perfectly. They were crispy, cheesy, and flavorful.
Supa Nova
[email protected]The chimichangas were a little too greasy for my taste.
Mahmoud Mah
[email protected]These chimichangas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious.
bb loli
[email protected]I made these chimichangas for a party and they were a huge success! Everyone loved them.
abu jafor
[email protected]This recipe was a hit with my family! The chimichangas were crispy and flavorful, and the filling was delicious. I will definitely be making this again.