Tuesday, September 28, 2010

Oven Baked Chimichangas

I made this and absolutely loved it. I didn't have black beans so I substituted pinto, and I also added grated zucchini. It calls for chipotle in adobo which I loved but since it is pretty spicy I didn't add it to half of them ( for the kids) Everyone that ate this was a huge fan I even got hit up for the recipe after. Best thing is that it is a freezer meal and on the healthier side.
I got the recipe from Mels Kitchen Cafe where I get so many of my meals. I am just so mad I forgot to take a picture of the finished result. Truly these puppies are good and I am just waiting to make them again!

  • Oven Baked Chimichangas
    *Note: this recipe makes use of already cooked rice and chicken so plan ahead!
  • *Makes 6 chimis
  • 1/4 cup canola or vegetable oil
    * shredded zucchini
  • 1 onion, chopped fine
  • 1 (16-ounce) can black beans, drained and rinsed-* pinto beans
    1 1/2 cups cooked brown or white rice
    2-3 cups diced, cooked chicken
    1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
    1 cup shredded cheddar or monterey jack cheese (or a combination of both)
    1/2 cup finely chopped fresh cilantro
    Salt and Pepper
    6 large burrito-size flour tortillas
  • Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
  • Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.


  1. My mouth is watering. Can't wait to make these!

  2. mmm I love chimichangas, this looks like a great recipe!


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