Baked Chimichangas

By vealam

Ingredients

• 1 lb. lean ground beef
• 1 garlic clove, finely chopped
• 1 teaspoon cumin
• 3 tablespoons chili powder
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 (127 ml) can chopped green chiles (about 1/4 cup)
• 1/4 cup light sour cream
• 1/4 cup butter, melted
• 6 9-inch whole wheat flour tortillas
• 1 cup grated sharp cheddar cheese
• Salsa or salsa verde, chopped tomatoes, sour cream (for serving, optional)

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from devour-blog.com

Preparation

Step 1

Preheat oven to 500 degrees F.
In a medium skillet, combine beef, garlic, cumin, chili powder, oregano, pepper, salt, and green chiles. Cook over medium heat until the meat is browned. Drain any excess fat. Remove pan form heat and stir in sour cream.
Brush the bottom of a 9x13-inch dish with about ½ of the melted butter.
Place about ⅓ cup of the filling in the centre of each tortilla. Fold into rectangular packets, as you would fold a burrito. Place packets seam side down in prepared dish. Brush remaining butter over the tops. Bake in preheated oven for 12-15 minutes, until crisp and browned.
Remove pan from oven and sprinkle chimichangas with cheese. Return to oven until cheese is melted, about 2-4 minutes. Serve immediately with desired accompaniments (salsa, salsa verde, sour cream, tomatoes, etc.).
Leftovers will keep in the refrigerator for up to 1 day.