I hope everyone was like me and their childhood was also filled with frozen chimichangas. When you were hungry, you were hungry! This is why this freezer meal was so convenient and always in high demand at our house.
This recipe for Baked Chimichangas keeps the level of convenience but adds additional nutrition and satisfaction.
First of all, they are much bigger than store-bought chimichangas and because of the dense ingredients, they are very filling.
They are also not fried like traditional chimichangas. They are baked but the tortilla still gets crunchy and becomes one with the filling.
Another thing I love about this recipe is the fact that there are actually quite a bit of vegetables. There are lots of onions, tomatoes, and bell peppers but because of all the amazing spices, it doesn’t taste like a veggie burrito. If you wanted, you could even add more vegetables to replace some of the meat.
As a Freezer Meal
You can make this recipe once and now you have Baked Chimichangas for an entire week. You can even double or triple it to keep your freezer stocked for 1 month (this is the recommended time to keep them in the freezer).
If making them for the freezer make sure to do these things:
- Let them cool completely before putting in the freezer so they don’t become soggy.
- Wrap them in aluminum foil, parchment paper, or freezer paper and put them in a big ziplock bag. Don’t just put them in the bag.
- Label the bag. This is helpful to know what it is and what day you put it in (because we all have that unknown item in the back of our freezer)
Give it a try and I hope you love what you make!
- 4 tbsp Olive oil or butter
- 2 Onions diced
- 1 Bell pepper (optional) diced
- 6 cloves Garlic minced
- ½-2 Jalepeños diced
- 2 Tomatoes
- 4 tbsp Cilantro chopped
- 5-7 cups meat of choice shredded, ground (or meat and rice combination)
- ½ cups shredded cheese
- 1 15-oz can refried beans (optional)
- 8 Tortillas large
- 3 tsp Chili powder
- 1 tsp Cumin ground
- ½ tsp Cinnamon
- ¼ Nutmeg
- ¼-½ tsp Crushed red pepper flakes
- ¼ tsp Paprika
- Salt to taste
- Preheat oven to 400°F
- Warm the butter (or oil) in a large skillet over medium-high heat
- Add onions, bell pepper, jalapeño, and garlic and cook until soft and carmelized.
- Add all the spices and toast for 30 seconds (You may have to remove skillet from the heat while you do this)
- Add the tomatoes and cilantro, cook until dry
- Stir in the meat, sour cream, and shredded cheese, warm through
- Get ready to make the burritos by setting out the refried beans, tortillas, and two baking sheets with parchment paper
- Take a tortilla and spread about ⅛ of the can in a horizontal line on the tortilla (If using refried beans)
- Spread about ⅛ of the prepared filling on the tortilla, wrap like a burrito, and place on the baking sheets
- Repeat this process with the remaining 7 tortillas
- When finished, spray the tops of the burritos before putting them in the oven
- Bake for 7-10 minutes on each side. They should be pretty evenly golden brown
- Eat warm, or once cooled, wrap in freezer paper, parchment paper, or aluminum to freeze for later.
- Top with salsa, sour cream, cilantro, avocados, tomatoes, etc. Enjoy!
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!