BAKED CHIMICHANGAS
Yummy recipe from Paula Deen. I made these last night with chicken instead of ground beef (I cooked and shredded chicken first, then proceeded). They were delicious, and this recipe is a keeper!
Provided by Barenakedchef
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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!
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KR khokon
[email protected]These were easy to make and very tasty. I will definitely make them again.
Joan Cain
[email protected]These were delicious! I will definitely be making them again.
Muhammad Ayaz
[email protected]I thought these were just okay. I've had better chimichangas before.
Nawab Nawab arzoo
[email protected]These were a bit too spicy for my taste, but my husband loved them.
aslam pervaz
[email protected]These were easy to make and tasted great. I will definitely be making them again.
Muhammad Riyab
[email protected]I followed the recipe exactly and they turned out great! I would definitely recommend this recipe.
mastre ps
[email protected]These were a bit too greasy for my liking.
Erkhet Tamir
[email protected]I thought these were just okay. The filling was a bit bland for my taste.
Md Abul Hasan
[email protected]These were easy to make and very tasty. I will definitely make them again.
Sarata Osuman
[email protected]So good! I made these for a party and they were gone in minutes. Everyone loved them.
Jane Afton
[email protected]These were delicious! I used leftover chicken and rice from a rotisserie chicken and it worked perfectly. I also added some black beans and corn to the filling for extra flavor.
Aditya Dhar
[email protected]I've made these baked chimichangas several times now and they are always a crowd-pleaser. I love that they are baked instead of fried, so they are a bit healthier. Plus, they are so easy to make ahead of time and reheat for a quick and easy meal.
Kendra Davis
[email protected]These baked chimichangas were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and cheesy and gooey on the inside. I will definitely be making these again.