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Baked Green Chile Chimichangas

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Baked Green Chile Chimichangas

Baked Green Chile Chimichangas

Jessica Braider
Chimichangas, a specialty of Mexican cuisine in the Southwestern U.S., are basically deep fried burritos. Baking, rather than frying, gives them a satisfying crunch without all the fat and calories.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1/2 yellow onion diced
  • 1/2 cup quinoa rinsed, or use quick-cooking brown rice
  • 1/2 cup tomato sauce
  • 28 - 30 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed, or use 15 oz. black beans and 1/2 lb. ground turkey or beef
  • 7 oz. canned mild diced green chilies or green salsa (salsa verde), with their liquid
  • 1 pint grape tomatoes halved
  • 8 large (burrito size) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)
  • 1 1/2 cups shredded Monterey Jack, Pepper Jack, or Cheddar cheese
  • 1 cup salsa (look for brands with no sugar added), for serving (optional)

Instructions
 

  • Spray a 9 x 13-inch baking dish with nonstick cooking spray.
  • In a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them for 3 – 5 minutes, stirring occasionally, until they soften. (Note: If you are using meat, add that now too, and brown it with the onions.) Preheat the oven to 375 degrees.
  • Add the quinoa to the skillet, stirring to coat it, and then add the tomato sauce, beans, and chilies or salsa verde. Bring it to a low boil, reduce the heat, and simmer it for 5 minutes, then add the tomatoes. Simmer the mixture for 10 more minutes, stirring occasionally.
  • Remove the mixture from the heat, and spoon equal amounts into the center of each tortilla. Top it with a handful of cheese. Fold the tortillas burrito style (first fold in the ends, then roll it up), and lay them seam-side down in the baking dish. (At this point, you can bake them or refrigerate them for up to 12 hours.)
  • Bake the chimichangas for 15 - 20 minutes until they are lightly browned and heated through. Serve with a scoop of extra salsa, if desired.

Slow Cooker Directions

  • To prepare the filling, combine the onions, quinoa, tomato sauce, beans (and meat if using), chilies or salsa verde, and tomatoes in the slow cooker and cook on low for 6 - 10 hours or on high for 3 - 4 hours. Then assemble and bake the chimichangas as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion, halve the tomatoes, prepare the chimichanga filling and refrigerate, assemble and refrigerate the chimichangas, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Use Pepper Jack cheese for a spicy kick.
Tip: You can substitute quinoa for almost any grain in cooking. This delicate whole grain (really a seed) has a slightly nutty taste and is high in protein, iron, and potassium, and it cooks in only 15 minutes. Rinse quinoa in a fine-metal strainer before cooking it to remove its bitter coating (unless you are using a pre-rinsed variety).
Nutritional Information Per Serving (% based upon daily values): Calories 490, Total Fat: 15g, 23%; Saturated Fat: 6g, 30%; Cholesterol: 20mg, 7%; Sodium: 890mg, 37%; Total Carbohydrate: 69g, 23%; Dietary Fiber: 9g, 36%; Sugar: 3g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
 
Keyword Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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