Ingredients for Baked Chimichangas
- 1 lb ground beef
- Onion
- Garlic Cloves
- Chipotle Chiles
- Ground Oregano
- to taste
- Crushed Red Pepper Flakes
- 1/2 cup shredded Monterey Jack cheese
- Adobo Sauce
- 12 large flour tortillas
- Lettuce
- Chopped Tomato
- pico de gallo (optional topping, to taste)
- optional topping, to taste
- optional topping, to taste
- Jalapeno
- Olive
- Gravy
- 1 (15 ounce) can enchilada sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- pepper to taste
- 1 cup shredded cheddar cheese
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How to Make Baked Chimichangas
- Preheat oven to 375°F (190°C).
- In a large skillet, brown 1 lb ground beef (or your preferred filling) over medium heat. Drain excess grease.
- Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, and salt and pepper to taste.
- Spread 1 cup of your favorite enchilada sauce evenly in the bottom of a 9x13 inch baking dish.
- Lay out 12 large flour tortillas on a clean surface.
- Spoon about 1/2 cup of the meat mixture onto the center of each tortilla.
- Top with 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese.
- Fold the sides of each tortilla inward, then tightly roll up from the bottom.
- Place the chimichangas seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce over the chimichangas.
- Bake for 30-40 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown.
- Let cool slightly before serving. Garnish with your favorite toppings, such as sour cream, guacamole, or pico de gallo.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
15g
Fat
204g
Carbs
20g
