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Baked Chimichangas

February 5, 2011

Sometimes there’s nothing better than a crisp tortilla filled with goodness. And it’s even better when the tortilla isn’t fried. And that is why, my friends, I’m sharing with you my recipe for Baked Chimichangas. They are so easy. So delicious. So healthy (but they taste unhealthy). And just in time for Super Bowl Sunday! This recipe is loosley based on a Food Network recipe for Baked Chimichangas.

Baked Chimichangas

1 package ground turkey

1 tsp. garlic

2 Tbsp. chili powder

1 cup tomato sauce

1 can refriend beans

3 green onions, chopped

Salt and Pepper to taste (NOTE: If your refried beans are not low-sodium, you may want to leave out the salt)

2 – 3 cups of shredded cheese (I used jack and cheddar)

6 large flour tortiallas

1/4 cup vegetable oil

Preheat oven to 400-degrees. Spray a cookie sheet with nonstick cooking spray and set aside.

Saute ground turkey with garlic. When it’s cooked through, add the chili powder, tomato sauce, refried beans, green onions, salt and pepper. Remove from heat and let cool slightly.

Place one tortilla on a flat working surface and place a handful of cheese in the middle. Place about 1/4 – 1/3 cup of the ground turkey mixture on top of the cheese. Don’t overload the tortialls with tons of filling because you need to make sure the cheese and filling is not touching the edge. Take it from me, as I’m notorious for overstuffing burritos and chimichangas.

Fold the sides of the tortilla inward toward the filling. Then fold the side of the tortilla that’s closest to you toward the filling, covering the two sides. Continue to roll the chimichanga so it forms a burrito shape and place gently on the cooking sheet. Continue until you use up the filling.

When all the chimichangas are prepared, brush each one with vegetable oil (this makes it crispy). Place in the oven and bake for about 20 minutes, or until desired crispness. Remove from the oven and let cool slightly.

These would be great with some sour cream and guacamole. Ole!

Here's an example of the unfolded chimichanga.

Finish product

7 Comments leave one →
  1. February 5, 2011 12:36 pm

    Wasn’t sure what we were having for din din tonight, but now I know! I love that they are baked. Thanks for sharing…I think I know where avocados are on sale, too! 😉

  2. February 5, 2011 4:14 pm

    Oh this Texas girl is loving this recipe! We’re hosting a Super Bowl party tomorrow — perhaps we need to add this to the menu. Thanks for sharing!

  3. Wendi permalink
    February 8, 2011 4:45 pm

    Made these for dinner tonight (with my own twist on the filling). YUM!

    • leahsinger permalink
      February 8, 2011 5:28 pm

      Tell me your filling twist!

  4. December 28, 2011 11:48 am

    Leah, I’ve printed this recipe and I’m looking forward to making it soon! Oh my goodness, those chimichangas look delicious! 🙂

  5. January 23, 2013 1:29 pm

    I’m making this (in triple) for our group of Small Group boys (10-14 junior high boys at my house every week)…..I don’t have any beans but I don’t think they’ll miss them. And I won’t miss them having them either. 🙂
    I’ve made this sort of meal before but have never brushed them with oil, it looks like the real deal.
    Thanks for sharing.


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