Classic Baked Chimichangas Recipe
A very yummy chimichanga recipe.
6 (12- to 14-inch) flour tortillas
1 pound ground beef (hamburger)
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
Salt and black pepper to taste
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Sliced black olives (optional)
Preheat oven to 350 degrees F.
Wrap stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot.
In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan.
Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling.
Fold tortilla, tucking in the ends to make a secure fat tube and flip so the openning is on the bottom or side and will not come apart.
Place wrapped tortillas into a baking dish side by side and let bake in oven for 10 minutes.
After 10 minutes - open the oven and carefully add grated cheese on top to melt.
Bake for 15 more minutes until cheese is melted.
Note: If you want your cheese crunchier, just turn up the oven to 500F for 5-7 minutes watching carefully that it does not burn.
Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.
Makes 6 chimichangas.