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Thursday, January 23, 2020

Baked Barbacoa Chimichangas

Flour tortillas stuffed with your favorite fillings and baked until they form a crispy shell make perfect oven baked chimichangas. Get the tasty results without the grease!

close up of baked chimichanga cut in half with shredded meat and refried beans showing


     Chimichangas are such a treat with their crisp exteriors that give way to the soft fillings. The fried version at restaurants are delicious, but that can be a mess to do at home.

   This oven baked recipe allows you to get that golden exterior without frying them. You get great flavor and less mess in the comfort of your own home. Plus this way you can pick whatever fillings you'd like!


     It is finally time for this dinner to come together.  After the beans cooked all night and the meat cooked all day I could not wait to see if it turned out as good as I had hoped.

    Of course anything with some melty cheese and a tortilla that is just the right mix of crisp and soft makes it hard to go wrong.  But this took it to the next level.

step by step pictures of filling and folding the tortilla around the fillings


    I was really happy with all of the flavor in the barbacoa.  The beans were a great spreading consistency and the cheese was well... cheese! Yum!


golden brown chimichangas (or baked burritos) fresh from the oven

      The tortillas baked up just they way I wanted, golden brown with a nice crunch.  Top with a bit of sour cream and guacamole, drizzle with a bit of salsa and dinner is served!

   Pops and my sister Chloe came over to give them a try and they loved them.  My husband ate 3 of them for dinner, so I think he thought they were alright as well!

baked chimichanga with white queso, chopped tomatoes and cilantro on top served with Mexican rice, lime wedges and avocado slices


    I can't wait to try all sorts of variations of chimichangas.  I think a chicken version is next!

looking  down and dinner plate with queso smothered baked burrito, rice, avocado and limes




baked chimichangas, baked burritos
dinner
American
Yield: 8 servings
Author:

Baked Barbacoa Chimichangas

Baked Barbacoa Chimichangas

Flour tortillas stuffed with your favorite fillings and baked until they form a crispy shell make perfect oven baked chimichangas. Get the tasty results without the grease!
prep time: 15 Mcook time: 25 Mtotal time: 40 M

ingredients:

  • 1 1/2 cups refried beans ( I used my slow cooker version)
  • 1 recipeslow cooker barbacoa
  • 1 cup shredded cheese (monterey jack, chedder, co-jack or whatever you like)
  • 8 (8 inch) flour tortillas
  • 2 Tablespoons butter, melted
  • Your favorite toppings: queso, tomatoes, salsa, sour cream, guacamole, more cheese or whatever you like

instructions:

How to cook Baked Barbacoa Chimichangas

  1. Preheat oven to 400 F
  2. Spread some of the beans down the center of the tortilla. Sprinkle with cheese and top with meat.
  3. Fold each end of the tortilla over the fillings and roll other side around the filling.
  4. Place seam side down on a baking sheet. Repeat with remaining tortillas and filling.
  5. Brush chimichangas with melted butter and bake for 25 minutes or until crisp and golden brown.
  6. Serve with your favorite toppings.
Calories
418.20
Fat (grams)
19.11
Sat. Fat (grams)
9.03
Carbs (grams)
36.51
Fiber (grams)
3.89
Net carbs
32.52
Sugar (grams)
1.25
Protein (grams)
35.09
Sodium (milligrams)
673.53
Cholesterol (grams)
78.32

Did you make this recipe?
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Created using The Recipes Generator



Flour tortillas stuffed with your favorite fillings and baked until they form a crispy shell make perfect oven baked chimichangas. Get the tasty results without the grease!



Shared at the Weekend Potluck and Meal Plan Monday

11 comments:

  1. I love that these are baked instead of fried! What a delicious treat!

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    Replies
    1. It is amazing how crispy they get in the oven, you won't miss the dip in the fryer at all!

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  2. We just had chimichangas today and I mentioned how I wished they could be baked instead of fried but still be nice and crispy. Your recipe is perfect! Thank you so much for sharing at Inspiration Thursday.

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    Replies
    1. These turned out really nice and crispy. I've made a batch of pork ones since and just sprayed the outside really quick with cooking spray to see how that did and those worked as well!

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  3. Yum! These look so tasty! Thanks for the recipe! Thanks for linking up at Merry Monday!

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  4. What a perfect meal! I'd love to have dinner at your house :)

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  5. Mmmmmmm! Love me some chimichangas! These look fabulous Carlee. Mexican is probably on the top of my list of favorite foods.

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    Replies
    1. Mexican inspired food is right up there with Italian food at our house. They get made more than all the others combined!

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  6. My hubs loves chimichangas, he would be all about these!! Happy Weekend love!

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Thank you so much for taking the time to read and comment. I love reading your ideas!