Easy Baked Chimichangas

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5 from 2 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes

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

 

Baked Chimichangas-this easy Mexican recipe will have your family begging for moreI 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!

Baked Chimichangas-this easy Mexican recipe will have your family begging for more

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.

Mongolian pork on plate
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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!

Baked Chimichangas-this easy Mexican recipe will have your family begging for more

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

Baked Chimichangas-this easy Mexican recipe will have your family begging for more
5 from 2 votes

Easy Baked Chimichangas

Yield: 8 servings
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
These Baked Chimichangas are an easy Mexican recipe that will have your family begging for more!
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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

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.

Estimated Nutritional Information

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
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Mexican
Keyword: chimichanga, mexican, pork

 

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