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

PRINT RECIPE PIN RECIPE

0 from 0 votes

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

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: 5.3% | Vitamin C: 2.4% | Calcium: 4.4% | Iron: 11.2%

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.