Monday, September 6, 2010

Oven Baked Chimichangas

These are my current lunch obsession. ;) I made them a few weeks ago for dinner and we all (except Adam-he wouldn't try them) LOVED them. They are crunchy, filling, and flavorful. I wrapped up the remaining chimichangas (once they had cooled) individually in foil and popped them in the freezer. Mike and I had them for lunch that week... just microwave them for 1-2 minutes. They stay crunchy and perfect!

I've been making a batch every Saturday now. I always hate figuring out lunch and have loved having something quick to make (and fairly healthy to boot) on hand.

Oven Baked Chimichangas
adapted from Mel's Kitchen Cafe

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 -12 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (I use brown)
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce*
1 cup shredded monterey jack cheese
1/2 cup finely chopped fresh cilantro (I don't use this)
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 and translucent, about 3-5 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.

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.

* I don't particularly love spicy food, but 2 teaspoons do nothing for me. I keep tasting and add 4-5 teaspoons. Even then it's barely spicy (maybe it's the brand of chipotles I buy?), but perfect for the kids. So, taste it.

** I don't buy the huge tortillas, because the kids usually waste them. I used the regular size tortillas and get about a dozen chimis per batch.

Edited to add: I made these recently vegetarian style without the chicken and loved them even more (Mike liked them, but he prefers them with chicken).


  1. These look really good! I'm going to add them to my menu this week! Thanks!

  2. I made these on Sunday and we really enjoyed them. I did make one change. I used butter instead of oil brushed on the tortillas. Sooo good!

    I was thinking they would be especially good smothered in queso dip or Macayo's baja sauce!