Baked Chimichangas

Oxmoor House
12 servings.


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2 pounds lean boneless pork
2 cups water
2 tablespoons chili powder
2 tablespoons white vinegar
1/2 teaspoon dried whole oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 (8-ounce) can no-salt-added tomato sauce
1 (4-ounce) can chopped green chiles
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup sliced green onions
12 (10-inch) flour tortillas
Vegetable cooking spray
12 cups shredded iceberg lettuce
3/4 cup nonfat sour cream alternative
1/4 teaspoon hot sauce
3/4 cup commercial no-salt-added salsa


Trim fat from pork; cut pork into 2-inch pieces. Combine pork, water, and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover; cook over medium-low heat 1 hour or until liquid evaporates. Remove from heat; shred meat with 2 forks. Stir in tomato sauce, chiles, cheese, and green onions.

Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture. Place filled tortillas on an ungreased baking sheet. Bake at 425° for 20 minutes or until crisp. Remove wooden picks. Place 1 cup lettuce on each of 12 plates; top with chimichangas. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.

Created date

August 2009

Nutritional Information

Calories 391
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.4 g
Carbohydrate 47.4 g
Fiber 0.0 g
Cholesterol 52 mg
Iron 0.0 mg
Sodium 180 mg
Calcium 0.0 mg