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For each serving, place a chimichanga on the serving plate, spoon 1/4 cup of meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. Then spoon 2 Tbsp. salsa and 1 Tbsp. sour cream over the top.
By Connie from Oden, Arkansas
By
07/23/2009
I'm like Andi6. I love Chimichangas but can't take fried foods. I can't wait to get the makings to make some this weekend! These sound delicious, and just exactly what I've been craving for years now, ever since the only restaurant in town that made them right closed down!
By
06/01/2007
I love Chimichangas but my system doesn't tolerate fried foods very well. I started baking them, like you do, a few years ago with chicken, pork or beef. At first I was surprised how great they turn out. I also like not having to clean up a greasy mess.
By (Guest Post)
06/01/2007
I love Chimichangas but my system doesn't tolerate fried foods very well. I started baking them, like you do, a few years ago with chicken, pork or beef. At first I was surprised how great they turn out. I also like not having to clean up a greasy mess.
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