Chimichanga Casserole Recipes

CREAMY BURRITO CASSEROLE

Steps:

• Brown ground meat/turkey & onion; drain.
• Add taco seasoning and stir in refried beans.
• Mix soup and sour cream in a separate bowl.
• Spread 1/2 sour cream mixture in the bottom of a casserole dish.
• Tear up 3 tortillas and spread over sour cream mixture.
• Put 1/2 the meat bean mixture over that.
• Add a layer of cheese.
• You could put some hot sauce on this now.
• Repeat the layers.
• Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

BURRITO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese.
• Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

CHIMICHANGA CASSEROLE

Steps:

• 1. Add 2tbsp olive oil into pan. Cook onions and peppers until tender. Pre heat oven. To 425. Add turkey/chicken and cook until done. Add can of black beans and corn continue simering. Add taco seasoning and simmer 5 minutes. Then add cooked rice and simmer.
• 2. Layer 8 yellow corn tortillas on bottom of casserole dish. Add cooked ingredients on top. Add layer of cheese on top. Add ranch on top and hot sauce. Layer other 8 yellow corn tortillas on top and add more cheese on top.
• 3. Place casserole into oven until golden brown

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 400°F.
• Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet.
• Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
• Garnish with your favorite toppings and serve with salsa on the side.

CHICKEN CHIMICHANGAS

Steps:

• Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
• Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling and roll up like a burrito.
• For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
• For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
• Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .