Go Back
Print Recipe

Oven baked CHIMICHANGAS

Refried beans, seasoned beef, vegetables and a super creamy green Chile sauce make these chimichangas a dream come true!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: dinner, Main Course
Cuisine: Mexican
Keyword: chimichangas, comfort food, cream sauce, creamy, dinner ideas, green chile sauce, ground beef dinner ideas, ground beef recipes, mexican dinners, mexican food, spicy, taco tuesday
Servings: 6 servings

Ingredients

  • 1 lb grass-fed ground beef
  • 1/2 cup onions, diced
  • 1/2 cup or half a pepper diced bell pepper ANY COLOR
  • 1 cup salsa ( i use a pico style)
  • 3/4 can refried beans
  • 2 tsp chili powder
  • 1 tsp onion salt
  • 1/2 tsp garlic powder
  • 2 tsp ground cumin
  • 1/2 tsp pepper
  • 6 burrito size flour tortillas
  • 2 cups cheddar cheese, shredded or mexican blend
  • 2 tbsp olive oil
  • 4 cups iceberg lettuce, shredded
  • guacamole optional
  • salsa optional
  • fresh jalapeno slices optional

Green chile sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp xanthan gum or corn starch
  • 1 cup chicken broth
  • 3.4 can diced green chiles
  • 1/2 cup sour cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

Instructions

  • Preheat the oven to 350°.
  • In a skillet over med-high heat cook the ground beef until browned. Drain the grease and return back to the pan. Add the onion, bell pepper, and cook for 5 minutes.
  • Stir in the chili powder, onion salt, cumin, and pepper. Mix well.
  • Add 1 cup of salsa. Cook until heated through.
  • Spread 2 tablespoons of refried beans onto the tortillas. Spread in a thin layer like pizza sauce but not all the way to the edge.
  • Spoon an even amount of beef mixture onto the tortillas on one end. Top with cheese. Fold the ends and roll up like a burrito.
  • Continue with the remaining tortillas. Place on a baking sheet. Brush with the olive oil.
  • Bake for 35 minutes or until golden browned.
  • Let the changas rest while you make the green chile sauce.

Green chile sauce

  • In a small saucepan melt 2 tablespoons of butter, the add the flour and xanthan gum or corn starch. Whisk until smooth. Continue to whisk for 2 minutes.
  • Add the 1 cup of broth and continue to keep whisking until it begins to thicken. Add the green chiles, sour cream, salt, pepper, and paprika. Whisk well. Turn off the heat.
  • Plate the changas, on a even amount of shredded lettuce. Pour on the green chile sauce, top with salsa and any additional toppings you desire.
  • ENJOY!