Baked Chimichanga
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It’s been awhile since I posted a main entree so here it is! I’m a big sucker for anything Mexican. I’ve been meaning to try Chimichangas for a while but have never done it. These are great because they are baked instead of deep fried, which I refuse to buy a deep fryer. I’m not a health freak but I figure that is one thing I can live without!
These little babies get nice and crunchy on the outside from the fact you use butter on the shell before you bake them. The hubby once again gave them rave reviews. Watch out they are very filling so don’t eat to many!

Megan says
I forgot how much I like chimichangas and not having to worry about the mess of frying them in oil is great. Sounds delicious!
Julie Evink says
They are so delicious!
DEADPOOL says
CHIMICHANGAS!!!!!!!
Suzanne says
Last night I made these for dinner. My filling was different, just to use up what I had. But, they were so good! I loved the nice, crispy texture of the tortilla and the yummy layer of melted cheese on top. Thanks for the great idea!
Anonymous says
2. Saute beef until cooked through. Drain grease. Add water — and taco seasoning ??? — and stir. Cook over medium low heat until liquid has reduced by 2/3.
3. Add cumin, oregano, chiles, tomatoes and green onions. — where are tomatoes and green onions listed on recipe?? —
Carrie says
Chimichangas are my favorite Mexican dish, but OHHH so bad for you. I need to try this to feel less guilty.
Michelle says
Remember in college when you bought a deep fryer from Pamida and we filled it with a gallon of oil and the damn thing didn’t even work? Ahh, good times. What were we even going to deep fry?