When I saw this recipe for baked chimichangas, I knew I wanted to give it a try! I did not end up following the recipe very closely, so today I'll share with you the "chimichangas" that I made, which I am calling Non-Chimichangas because I baked them for such a short amount of time, they were really more like super yummy burritos! Yummy is all that mattered to me, and they were a big hit with HH as well!
Baked Turkey Non-Chimichanga Chimichangas
3/4 lb Lean Ground Turkey
16 oz can Refried Beans
1 3/4 cup Salsa
4 1/2 oz Canned Diced Green Chilis
1/2 tsp Chili Powder
3 tbsp Diced Onion
1 cup Mexican Cheese
8 large Tortillas
Sour Cream, for garnish and topping as desired
Preheat oven to 350 degrees, and prep a glass 13x9 baking dish and a large skillet with a few sprays of cooking spray.
Add turkey to skillet and cook over medium-high heat until just browned, about 5 minutes.
Meanwhile, wrap tortillas in foil and put in oven to warm and soften.
Add diced onions and continue cooking until onions are slightly translucent. Drain any excess grease, though I find with lean turkey you do not have too much grease.
Add beans, salsa, chili peppers, and chili powder. Stir and cook until heated through, about 3 minutes. Stir in cheese and remove from heat.
Remove tortillas from oven, and put wraps together using a heaping 1/2 cup of the turkey mixture per tortilla. Fold in ends and roll up.
Place in prepped baking dish. As you can see, I was not concerned with keeping the size the same for all, but if you were planning to present these, you could be a little more careful when preparing the wraps.
Bake uncovered for 15 minutes. Here is where you could extent the time if you prefer a crispier, more Chimichanga like taste. Because I don't, I went for a softer texture and actually took them out just before 15 minutes was up.
I served mine with sour cream on top, and a side of Spanish Rice!