Reviewed: May 6, 2013

Added a little cheese with the meat. This was soooooo yummy!!!! Will be making MANY times in the future.

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Reviewer:

ajs002004

Cooking Level: Intermediate

Reviewed: Mar. 24, 2013

Tasted pretty good actually, but the "oven frying" didn't work out for me.

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Reviewer:

YumMonger

Reviewed: Jan. 9, 2013

WOW! Flavor was great and the texture of a crispy tortilla was perfect. I made these with chicken and brushed tortillas on one side with melted butter, baked at 500 for 10 mins, simply awesome.

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Reviewer:

NYDadCook

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Dec. 8, 2012

I loved these....so much tastier than ground beef. I made them in the slow cooker exactly as written. Next time I would put some cheese and salsa in the wrap before baking.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Dec. 4, 2012

I did change a few things because I always make-do with what is in the kitchen. I cooked a tough roast in the crockpot all day, then shredded it into a bowl. While it cooled, I sauteed a bunch of chopped kale, red onion, and garlic on the stove. When it was soft, I added the spices and the broth per the recipe. I added this mixture to the shredded beef and followed the recipe from there. My kids LOVED this, and said it is better than our favorite Mexican restaurant. It certainly is healthier!

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Reviewer:

messmachines

Reviewed: Nov. 28, 2012

I used leftover shredded beef in this recipe... but i enjoyed the oven fried chimichangas.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Nov. 18, 2012

Made this today and it was wonderful!!! Very easy to make. I will make a few changes, adding some queso blanco or monterrey jack cheese, some salsa and onions. I loved the taste of the baked tortilla! This will also be good making it with either chicken or pork.

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Reviewer:

Susan

Reviewed: Nov. 17, 2012

Hands down the best chimichangas I have ever ate!!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

Jeca

Cooking Level: Professional

Home Town: Hawarden, Iowa, USA

Living In: Storm Lake, Iowa, USA

Reviewed: Nov. 14, 2012

Added about a teaspoon of coriandor and it was delish! Also have made this for pulled beef sandwiches. Delicious plain too.

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Reviewer:

ginavogt

Reviewed: Oct. 10, 2012

I took other reviewers suggestions and added some sauteed onions, garlic and 1/2 a jalapeno to the cooked, shredded meat. It was a little spicy, but pretty flavorful. I also added some shredded cheese to the mixture before makeing the chimichanga. It made 7 servings with approx. 3 oz. of meat for each. However, if you are looking for something that is "weight watcher friendly", this is not your dish. With reduced fat sour cream, it is about 13-14 pts.

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