Ingredients for Almost Famous Chimichangas
- Unsalted Butter
- Canola Oil, for brushing/frying (as needed)
- 1 large White Onion, chopped
- 3 Garlic Cloves, minced
- Jalapeno Pepper
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- Ground Cinnamon
- 1 teaspoon Kosher Salt
- 1 (10 ounce) can Rotel Tomatoes & Green Chilies (for filling); plus Tomatoes for optional topping (quantity as desired)
- Fresh Cilantro, for optional topping (quantity as desired)
- Chicken
- Sour Cream, for optional topping (quantity as desired)
- 12 (10 inch) Flour Tortillas
- Refried Beans
- 1 1/2 cups shredded Monterey Jack Cheese
- Lettuce, for optional topping (quantity as desired)
- Onion
- Sugar
- Salt
- 1 (10 ounce) can Rotel Green Chilies
- Chicken Broth
- Cilantro, for optional topping (quantity as desired)
- 1 lb Ground Beef
- 1 (15 ounce) can Tomato Sauce
- 1 Green Bell Pepper, chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Pepper
- 1 cup Water
- Mexi-sauce, for serving
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How to Make Almost Famous Chimichangas
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the green chilies, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more.
- Reduce heat to low. Stir in the tomato sauce and water. Simmer for 10 minutes, or until the sauce has thickened slightly.
- Meanwhile, lightly brush both sides of each tortilla with oil. This helps them crisp up in the oven.
- Fill each tortilla with about 1/2 cup of the beef mixture and 1/4 cup of shredded cheese.
- Fold the tortillas in half to form a half-moon shape. Place seam down on a baking sheet.
- Bake for 20-25 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Serve immediately with your favorite toppings and the Mexi-sauce.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
34g
Fat
68g
Carbs
22g
