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How To make Baked Chimichangas
1 x Almond Red Sauce; *
1 x Jalepeno Cream Sauce; *
1 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 sm.
1 ea Clove Garlic; Finely Chopped
1/4 c Almonds; Slivered
1/4 c Raisins
1 tb Red Wine Vinegar
1 ts Red Chiles; Ground
1/2 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
4 oz Green Chiles; Chopped, 1 can
1 c Tomato; Chopped, 1 medium
8 ea Flour Tortillas; **
1 ea Egg; Large, Beaten
2 tb Margarine Or Butter;Softened
* See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.
How To make Baked Chimichangas's Videos
Easy Chimichanga Recipe
EASY CHIMICHANGA RECIPE / Learn how to make chimichangas. Chef Kendra show's y'all How To Make Baked Chicken and Rice Chimichangas! We're making chimichangas de pollo!
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►Ingredients
chimichangas
2 cups cooked Spanish Rice
1 1/2 cup shredded Colby jack and Monterey Jack jack cheese
1½ cup cooked shredded chicken
5 burrito size flour tortillas
⅔ cup salsa
1 Serrano or jalapeno diced
1 teaspoon dried oregano
2 Tablespoons vegetable oil, divided
1½ teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Sauce
1 eight oz can green chili salsa
1 cup chicken broth
2 cloves garlic
3 Tablespoons chopped onion
2 Tablespoons vegetable oil
1 Tablespoon chopped cilantro
½ teaspoon sugar
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon oregano
For full recipe go to
Easy Baked Beef Chimichanga Recipe - What's for Dinner? Episode #10
Easy Baked Beef Chimichanga Recipe - What's for Dinner? Episode #10
Warm Cheesy Beef and Beanny Chimichanga Recipe with spinach and lots of cheese. These oven baked chimichangas are incredibly delicious and incredibly easy to make. Serve them with salsa or Mexican White Sauce sour cream and more cheese.
When YOU make this Easy Beef Chimichanga Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & hashtag #munchkintimeblog.
#chimichanga #beefchimichanga #mexicanrecipe #bakedchimichangas #groundbeefrecipe #whatsfordinner #dinneridea #easyrecipe
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
How to make Chimichangas:
1 lb ground beef grass-fed
1 small onion finely chopped
2 cloves garlic finely chopped
2 teaspoons Taco Seasoning
salt & pepper to taste
16 oz. refried beans
4 oz. green chile peppers diced
6-8 tortillas
1 cup spinach chopped
2 cups Cheddar Jack Cheese grated
1 tablespoon butter melted for brushing
For Serving:
2 roma tomatoes peeled & cubed
salsa for serving
sour cream for serving
chives chopped, for garnish
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Oven baked Chimichanga - Easy & Quick Meal!
Learn to make this delicious meal that your whole family will love. Its easy, fast & delicious!
How To Make Chicken Chimichangas Both Fried And Oven Baked by Rockin Robin Cooks
If you want to make chicken chimichangas, they are pretty easy to do. Mine include refried beans, spanish rice, chicken of course, mixed with enchilada sauce. Then we top it with sour cream and homemade guacamole. I show you both how to fry them or bake them in the oven.
Spanish Rice Video:
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Refried beans recipe video:
Enchilada sauce:
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I would recommend making the spanish rice and refried beans the day before. Also buy a rotisseri chicken to help speed things up. Remove the meat and skin from the bone.
Heat everything up when you are ready to cook the chimichangas. Then warm up the flour tortillas so they are soft and pliable. If you don't they may crack when you fold your chimichanga up and everything will leak out.
Use large flour tortillas so you have plenty of room to fold them up. When frying the burritos, make sure to preheat the oil to 350 degrees. You can use a candy thermometer to determine the temperature.
Once hot, place a burrito into the oil for anywhere between 30 seconds to a minute. Use tongs to place the burrito into the oil. When it's golden brown, turn it over to the other side.
The tortilla may want to pop open like it did on me in the video so hold it closed with the tongs. Once they are done, drain and place on a paper towel covered plate to cool.
Serve with salsa, sour cream, guacamole and you have a beautiful dinner!
This calls for a margarita!
Enjoy!
Rockin Robin
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