Reviewed: Nov. 20, 2009

A solid simple recipe. Fresh chopped tomatoes and chopped romaine lettuce were extremely refreshing as sides. For some reason the brushed butter didn't brown the top of the tortillas, but seemed to drip to the bottom and brown the bottom (the tortilla side touching my foil-lined baking pan).

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duckytsai

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Reviewed: Nov. 20, 2009

So yummy! I can't wait to make it again. Also good the next day!

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Ben & Eva

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 18, 2009

Good! The only changes I made were to use fresh garlic and diced green chilies instead of the green pepper. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 18, 2009

These are simple and delicious. I don't add the corn and use a can of black beans instead of refried, but they roll up easy and bake crispy. We smother ours with enchilada sauce, cheese and a bit of lettuce. Makes them really restaurant quality. Also, I add 1/2 cup or so of the enchilada sauce to the meat mixture to make it moist and flavorful. I don't know how 2 cups of sauce would do. Tasty!

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Nov. 14, 2009

This recipe was excellent. I used pulled pork, added a little spanish rice and left out the corn. I served it with diced tomatoes, guacamole and sour cream. YUM! I loved the fact these were baked.

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lmflowers2

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

Super yummy! :D

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Erica H.

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Reviewed: Nov. 10, 2009

By far the best recipe!! Doubling the recipe isn't enough to satisfy my family's need for thirds on this meal. I loved it! We all loved it! You can use any meat you have on hand. The last batch I made was from leftover Pot Roast. I imagine with Thanksgiving round the corner the next version will be with turkey.

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designfly

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Reviewed: Nov. 7, 2009

So good! The only thing I changed was using black beans instead of refried beans (because I didn't have any) we loved it! Will be making this many more times I'm sure :-)

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Melissa G.

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

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Reviewed: Nov. 5, 2009

The first time I made these my husband was surprised at how good they were (I'm not the greatest chef). These are a regular on our menu now. Last time I made a double batch and froze half the filling so I can have a quick go-to freezer meal again. Thanks for the fantastic recipe!

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Joni M.

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Reviewed: Nov. 5, 2009

This is one of the first recipes I attempted cooking from allrecipes and I'm still using it. Don't leave out the re-fried beans and for those of us in the UK there is a recipe for Taco Sauce on allrecipes which tastes good (I just combine both recipes) and you can use a different cheese. This is depending on how well stocked your local shops are!

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Tom Flannery

Cooking Level: Expert

Home Town: Luton, Bedfordshire, England, U.K.

Living In: Derby, Derbyshire, England, U.K.

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Reviewed: Oct. 29, 2009

My family loved these. I used chicken instead of beef. Next time I will add black beans and diced red peppers. We ate it with lettuce, tomatoe and sour cream. It was excellent!

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ShaunaMarker

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Corinth, Texas, USA

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Reviewed: Oct. 14, 2009

I first started making this 5 years ago and it's been a staple in our house ever since. I make a double batch, then wrap individually in plastic wrap and pop them into large freezer bags so we always have a stash. I also add fresh cilantro to give it a fresh flavor.

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WendyHH

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Reviewed: Oct. 11, 2009

My husband really enjoyed this as did I! I changed it up a little bit and took the advice from a few others and added taco seasoning instead of the other seasonings. It was a lot quicker. My husband is picky and I omitted the corn, tomatoes, green peppers and lettuce. Instead of onion I used onion powder. I used sour cream after and it was an awesome meal!!!!

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thailiaj03

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Reviewed: Oct. 8, 2009

We really enjoyed this! I wish I had read some of the other reviews and turned them half way through, but even so, they were still very good. I did cheat and use a packet of taco seasoning :-)

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Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

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Reviewed: Oct. 7, 2009

HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous! Definitely take the advice of cutting the corn to 3/4C and save the rest for a side dish the next night. Also great idea to only make what you need and save the rest of only the meat mixture and freeze. They thawed out and worked wonderfully the second time around, and saved me the trouble of having to make dinner! I DO add at least half a package of taco seasoning, and never have taco sauce, so use enchilada. I also agree you just need 1/2C of sauce to make these work w/o being soggy! For a SUPER quick side dish with minimal ingredients, try the "Best Spanish Rice" from this site. So easy and so good. ...and if you have chicken to get rid of, the "Chicken Chimichangas" is equally fabulous. ;)

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

These were simply delicious! I followed the recipe as directed except for using a red pepper instead of green. We loved these Chimichangas! Mmmmmm, so good!

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Oct. 6, 2009

I made this recipe exactly as is but omitted corn. I didn't have any on hand. I thought the theory behind this was good...I will use this recipe as a base...but it was missing something. Our local mexican restauraunts chimichanga is usually more creamy cheesey inside. but overall nice for a change of pace. thanks for sharing.

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Oct. 5, 2009

We really enjoyed this meal! I had to improvise since I didn't have all the ingredients needed for this recipe. Here are my substitutions: - Trader Joe's "Corn and Chile Tomato-less Salsa" instead of regular corn. - No beans in the house, and I didn't have a suitable substitute. Darn! - I omitted the green bell peppers (red bell peppers were in the corn salsa). - I omitted the chili powder since the corn salsa was very spicy. - Cheddar cheese instead of Monterey Jack. - Regular tomato salsa instead of taco sauce. - Garlic powder instead of garlic salt (and added kosher salt to the meat while cooking it). - Once on the plate, we ate it with sour cream instead of lettuce/tomato. Although that would have been good too!

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white_oak

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Reviewed: Oct. 5, 2009

Really good! I made some of the alterations that other reviewers suggested. First, I substituted ground turkey for the beef since I don't eat beef. I substituted a can of green chilies for the green pepper. I used a package of taco seasoning instead of the spices. I did add some garlic. I cooked the beans with the meat. I also used 1/2 cup enchilada sauce instead of the tomato sauce. I topped with a little bit of enchilada sauce, cheese, lettuce and tomato. I froze the extra filler for later. I will be keeping this recipe for later use!

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Oct. 3, 2009

Yum! I followed this recipe as written, subbing green chiles for the green pepper, and tossing the whole shebang together rather than putting the cheese, beans, and meat mixture into the tortillas seperately. I quadrupled the recipe, fried some tonight, and will freeze a bunch to bake or fry later. Very good, thanks!

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