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Baked Chimichangas


7 PointsPlus per serving. Using turkey saves 4 points.

Flour tortillas filled with a beef, refried beans, cheese and Picante sauce mixture, rolled up and baked in the oven. This is a healthier version of chimichangas as the tortillas are baked instead of being fried. For a complete meal, serve with Mexican fried rice and condiments such as guacamole, sour cream, cheese, lettuce, salsa etc.

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  • 1 lb ground beef or ground turkey
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup mild cheddar or Monterrey Jack cheese
  • 1 (15 oz) can refried beans
  • 1 (4.5 oz) can chopped green chiles, drained
  • 1/2 cup Picante sauce
  • 12 (8 inch diamteter) flour tortillas


Servings 6
Preparation time 15mins
Cooking time 27mins


Step 1

Prepare the chimichanga filling:

In a skillet over medium-high heat cook the beef together with the onion and garlic, stirring frequently, until the beef is browned. Turn off heat and drain. Add 1/2 cup of the cheese, the refried beans and the Picante sauce. Stir well.

Preheat oven at 425 F.

Lay a tortilla on a plate and spread 1/4 cup of the filling in the middle, just below the center of the tortilla. Make an envelope by folding opposite sides of the tortilla over the filling. Secure if necessary with wooden toothpicks.

Place chimichangeas on a lightly oiled baking sheet and spray them with cooking spray or lightly coat them with vegetable oil.

Bake the chimichangas in the oven for 8 minutes. Turn chimichangas over and bake for 5 to 6 minutes more. Remove toothpicks (if used) and serve hot with extra grated cheese, sour cream, salsa, guacamole or any other condiments you prefer.


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