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Steven’s Oven Baked Chimichangas

5.00 Mitt(s) 14 Rating(s)14 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6

Description

Get rid of the pot of oil to deep fry! These are fried & crispy clones! Trust me folks.

Ingredients

  • 1-½ pound Ground Turkey ( Or Chicken)
  • 1 package Taco Seasoning (1.25 Oz)
  • 1-¼ cup Water
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Chopped Fresh Oregano
  • 2 Tablespoons Chopped Fresh Cilantro
  • 1 can Fire-roasted Green Chiles (7 Oz.)
  • ½ cups Diced Fresh Tomatoes
  • 2 Chopped Green Onions
  • ½ cups Low Fat Sour Cream
  • ½ cups Shredded Cheddar Cheese
  • 4 Tablespoons Melted Butter
  • 6 Flour Tortillas (burrito Sized / Large)
  • ½ cups Shredded Cheddar Cheese (to Melt On Top)
  • GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preparation

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.

7 Comments

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Avatar of 4hungryboys

4hungryboys on 8.1.2010

I tried this out a few nights ago – fantastic! I loved the flavor and they were even good reheated. I used ground turkey and had to substitute non-fat plain yogurt because the only sour cream in my fridge had expired over a month ago. I will use this one again!

Avatar of mrsnaglich

mrsnaglich on 5.6.2010

I had some friends over last night for Cinco de Mayo. Living in South Africa makes it a bit tricky to find mexican food staples, but I found this was a dish where I could easily find the ingredients! I had to improvise on just a couple things… for example, I used ostrich meat instead of ground turkey or chicken, as they are both impossible to find here. I did happen to spot a can of Old el Paso chiles and was so excited!

My husband wanted a “sauce” for the chimis, which I didn’t make. However, we used PW’s restaurant style salsa as a sauce – it was just that perfect touch! I see now that I missed a step and should have melted cheese on top of them, but at the end of the day, maybe it was a bit healthier for us to leave us off (we’ll definitely melt cheese on them next time!).

Thanks for this recipe and for the idea! I’m really looking forward to my chimi for lunch today! YUM!

Avatar of lckneggs

lckneggs on 4.24.2010

I am hosting bunko here at my home on the 3rd of May. I think this will be the headliner!

Avatar of MissLisa

MissLisa on 3.2.2010

Oh my – this was seriously wonderful! I have to say, I am a complete Mexican food-o-holic… so I know what is good! And, this, my friend, is realllly good!

Avatar of kkd555

kkd555 on 9.13.2009

I’m not a big chimi fan but will be trying out that recipe for enchiladas–I like my tortillas with sauce and cheese on top. Sounds delicious thanks!

14 Reviews

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Avatar of Amber

Amber on 9.14.2013

These were delicious! Every single person at the table loved them. I substituted grass fed ground beef for the chicken, and we loved them with beef. I used cook-your-own tortillas, and used 8 instead of 6 since they were smaller than burrito size. They still worked perfectly to stuff though! The texture was exactly like a fried chimichanga from a fave Mexican restaurant, but not greasy. And definitely healthier! These will be part of the regular rotation of favorite meals in our house! Loved them!

Avatar of Kalani Clark

Kalani Clark on 8.10.2013

These were fantastic! Can’t wait to make them again! Thank you for sharing.

Avatar of Kelly

Kelly on 12.19.2012

Delicious!

Avatar of nuttnhoney

nuttnhoney on 12.19.2012

My husband went nuts over these! I made them again last night and he was in ecstasy. Thanks for such a great recipe! I used canned diced tomatoes since I already had them and we’re watching our budget and skipped the cilantro the first time I made them, but used it the second time. I probably will skip it next time just because it wasn’t so big of a difference to us. This will be in our regular meal rotation. A real man-pleaser!

Avatar of blackhawkwife

blackhawkwife on 10.18.2012

A hugh hit in my household. I haven’t had Chimichangas in ages because they are fried. This will be a staple in my recipe box now. Love, love, love it. Thanks for sharing.

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