Homemade Baked Chimichangas Recipe
Many years ago I worked for a bank. I did not fit in. Every night when the tellers went to their adding machines, my skin would crawl as they clicked away. I was not a good balancer. I am detailed about artsy fartsy things and relationships but not so much in others. Lord knows I tried but I just had too good of a time with my customers & made mistakes because of it.
One time I was invited to have lunch with my amazing manager and the company’s vice president. My manager always saw something special in me and favored my personality while I drove our operations manager crazy with my balancing, or I should say, lack of. Anyhow, the lunch our bank’s chef made was delicious and very memorable. I happen to have the recipe & thought I’d share it with you. I did change it up just a little. Good things do come out of those who couldn’t balance a day’s work if their life depended on it.
Preheat oven to 350°F.
- 1 pound ground beef (or chicken)
- 1 small yellow onion, diced
- 1/2 cup enchilada sauce
- 4.5 ounce can mild green chilis
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 6 large flour tortillas
- 12 ounces cheddar cheese, grated
- 1/2 head lettuce, thinly chopped
- 12 ounces pico de gallo
- 12 ounces guacamole
- 12 ounces sour cream
- 6 ounces black olives
Place ground meat in a large saucepan. Cook until about halfway done. Stir in onion and cook until onion is translucent. Stir in enchilada sauce, green chilis, and seasonings.
While meat is swimming in its flavors, butter both sides of the flour tortillas.
Place a large spoonful of meat (about 3 ounces) on a tortilla.
Top with cheese – but, of course!
Fold right & left sides inward, then fold top down and then fold bottom upward.
Finish off by flipping chimi over & place on a baking sheet.
While they bake for about 20 minutes or until golden brown & deliciously crispy, you can prepare the trimmings that you enjoy!
Top with all the goodies.
Here’s to all of those who have the gift of balancing their checkbook to the penny. We should do dinner. I’ll cook and you can balance my checkbook.
This recipe was ridiculously good and easy. My only regret is waiting 20 years to make chimis.