Big Baked Chimichangas

I have to say these were a hit tonight!!!  My husband even asked me to make them again, ASAP, and make lots because he wants to take them for lunch!  That is the best compliment I could get.

You see my dear hubby will eat anything.  Once.  He will even clean his plate, but whether or not he goes back for seconds is the giveaway.  He will either ask for it again, or not even get seconds and then I know to chunk the recipe.

The mini Chorizo Meatloaves, recipe to chunk,  the Hawaiian BBQ Chicken, recipe to ALTER.  I say alter and not chunk because I made it with chicken legs and he didn’t like it that way.  Next time I will make it the same, only using big fat chicken breast.

Anyway, tonight, Chimichangas.  Delicious.  Easy.  Fast.  These were so quick to put together tonight because I use lots of leftovers and prepped ahead.

Big Baked Chimichangas:

1/4 cup vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce
1 cup shredded cheddar or Monterey jack cheese
1/2 cup finely chopped fresh cilantro
Salt and Pepper

Preheat oven to 450, and put baking sheet in the oven as it preheats.  Putting your chimis on a hot pan ensures that the bottom of  your chimis will also be crunchy!

I used leftover white rice, leftover chipotle chiles, leftover onions, and I precooked a whole chicken and just shredded it.

Heat oil in the large skillet and saute onions until soft.  Once onions are tender, add in minced chipotle peppers and saute (they should start to break down) then add in shredded chicken, black beans, and rice.  Heat all ingredients in skillet.  Remove from heat and add in shredded cheese and cilantro.  I transferred all ingredients to a bowl to mix easier.  Add in salt and pepper.

Heat tortillas under a damp paper towel in microwave for about 1 minute to make them more pliable and easier to fill and roll.

Put mixture towards bottom of tortilla, with about 2 inches on bottom.  Tuck each side in, then roll from the bottom.  Roll tightly.   Once all chimichangas are on baking sheet, spray or brush a little oil on top of each tortilla to help it crisp up.

Bake these until toasty, which took mine about 8 minutes.  Keep an eye on them because the size of your chimis will determine how quickly they brown.


These would make great freezer meals.  Bake them, cool completely.  Wrap tightly in paper towel, then wrap tightly in tin foil.  Freeze.  Remove foil, and microwave until warm all the way through.




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