Baked Chimichangas with Tomatillo and Sour Cream Sauce

ItalianSpice 11

"Chimichangas!! These weren't fried but baked and were very juicy with a kick, thanks to the Herdez Tomatillo Verde Sauce."
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35-40 mins 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to broil.
  2. Sauce:
  3. Mix well the Herdez Tomatillo Sauce with the Sour Cream. Set aside.
  4. Filling:
  5. Saute onions until clear, add roast beef and until tossed together well. Turn off stove.
  6. Put together:
  7. Add 3/4 to 1/2 cup of the mixture starting at the end of the tortilla. Pour 1 T of the sour cream sauce over mixture. Roll tortilla from end where mixture is over and tuck. Fold sides of tortilla over middle. Roll to the end. Place on a cookie sheet. Continue until tortillas run out or the mixture does.
  8. Generously coat Chimichangas with Extra Virgin Olive Oil over tops. Place in oven and bake until tortillas are browned and crispy.
  9. Drizzle sour cream over top and serve.
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