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 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
- 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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- 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.