Oven Baked Chimichangas

This is another dish to add to our Mexican rotation. A healthier version in that it is baked and not fried. Of course, I go and ruin the calorie count by using ground beef rather than ground poultry. No green chilies here in the land of no spice allowed, but the fresh cilantro makes up for it. Serve it with some black beans, refried beans, chips and salsa or rice.

Oven Baked Chimichangas

Serves 6


  • 1 1/2 lbs. ground poultry or beef
  • 1 package taco seasoning
  • 1 cup (240 mL) water
  • 1 teaspoon ground cumin
  • 2 teaspoon chopped fresh oregano
  • 2 Tablespoons chopped fresh cilantro
  • 1 can fire-roasted green chiles (7 Oz./200 g)
  • 1/2 cup diced fresh tomatoes
  • 2 chopped green onions
  • 1/2 cup (113 g) low fat sour cream
  • 1/2 cup (55 g) shredded cheddar cheese
  • 4 Tablespoons (56 g) melted butter
  • 6 flour tortillas (burrito Sized / Large)
  • 1/2 cup (55 g) shredded cheddar cheese GARNISH: tomatoes, lettuce, cheese, guacamole, salsa, sour cream, jalapenos


Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Adapted from tastykitchen.com

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