Easy Baked Chimichangas

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

These Baked Chimichangas are an easy Mexican recipe that will have your family begging for more!

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Main Dish

Cuisine: Mexican

Keyword: chimichanga, mexican, pork

Servings: 8 servings

Calories: 265kcal

Author: Christina Hitchcock

Print Recipe Pin Recipe

0 from 0 votes

Ingredients

• 4 cups cooked pork - I used the leftover pork from the Dr. Pepper BBQ Pork
• 1 1/2 cups jarred 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

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 561mg | Potassium: 365mg | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!

Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.