These Baked Chimichangas are an easy Mexican recipe that will have your family begging for more!
I was reading through a Rachel Ray magazine looking for some inspiration during meal planning and I saw a recipe for tomatillo pork chimichangas. It sounded delicious and I bookmarked it for another night. A few days later I was looking through our fridge trying to come up with something quick and easy for dinner. I saw some leftover pork from our favorite Dr. Pepper BBQ Sandwiches and I knew I had some tomatillo salsa in the cupboard. Awesome!
I was really hopeful that all the flavors would mesh well and I was even more hopeful that my kids might like it. I made 8 chimichangas and was floored when they were all eaten up. My kids each ate 2 whole ones! I couldn’t believe it.
We paired this up with my trusty old Mexican Rice recipe and some seasoned black beans. I think I might need to use this meat with the sauce instead of the ground beef with Baked or Fried Empanadas. I think all those flavors would mesh so well together too!
This was such an easy way to use up some leftover meat and I think the next time I make up the BBQ sandwiches I will make up a double batch of meat. That way there will be enough meat for the BBQ sandwiches and plenty for the chimichangas!
What’s your favorite dish to use up leftovers?
Baked Chimichangas – an easy Mexican recipe
Easy Baked Chimichangas
- 4 cups cooked pork I used the leftover pork from the Dr. Pepper BBQ Pork
- 1 1/2 cups tomatillo salsa
- 8 flour tortillas
- Cooking spray or canola oil
- Sour cream optional for serving
- Hot sauce optional for serving
- Queso fresco optional for serving
Combine the pork and salsa thoroughly. Measure out a 1/2 cup of meat per tortillas. Wrap up the tortillas burrito style, folding in the sides first, tuck in the bottom, and roll it up.
Spray lightly with cooking spray or brush with canola oil.
Bake at 400 degrees F for 10-15 minutes until browned and crispy on the outside.
Serve with rice, beans, and sour cream, hot sauce, and queso fresco.
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