Thursday, February 21, 2013

Oven Baked Chimichangas

I love a good Chimichanga. That can be tough when you are gluten-free. It also can be rough on the diet. So I made some gluten free Flour Tortillas and decided to bake them instead of fry them. Success! I know they are still full of calories, but when you are in need of some comfort food, these hit the spot with almost half the calories of the traditional deep fried Chimichangas. They are just as crispy oven baked because of the tiny little bit of brushed on butter. On another note, don't use margarine if you are on a diet. It is made with metal shavings and all things nasty. Always go with whole God Given fats, your body does so much better with natural foods. You won't ever find regular margarine in my house. If you must, earth balance is a healthier alternative.

Oven Baked Gluten-Free Chimichangas
Adapted from Tasty Kitchen

1-½ pound Ground Beef (or Turkey for healthier option)
1.25 ounces Taco Seasoning (I make my own, recipe here)
1-¼ cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
2 Tablespoons diced fresh jalapeno's
½ cups Diced Fresh Tomatoes
2 Chopped Green Onions
½ cups Sour Cream
½ cups Shredded Cheddar Cheese
4 Tablespoons Melted Butter
6 Hand made gluten free Flour Tortillas (if not gluten free here is recipe for normal flour tortillas)
½ cups Shredded Cheddar Cheese (to Melt On Top)
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preheat oven to 450 degrees. Saute ground beef until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, jalapeno, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. 
Serve with your favorite garnishes.


  1. Hi Christi! Just found your site through Pinterest and I'm so glad I did. My daughter (4.5) has celiac and is picky as anything, so I need all the recipe help I can get. Looking forward to reading more!

  2. Oh my, this sounds SOOO good. Thank you for sharing!

  3. Looks yum!

  4. Looks yum!


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